Ajiaco (Chicken, Sweet Corn, and Potato Soup) Recipe

Combine chicken water onion carrot celery 1/2 bunch cilantro garlic bay leaf salt thyme and black pepper in a large soup pot and bring to a boil about 5 minutes. Reduce heat and simmer until chicken is no longer pink inside about 1 hour.

Remove chicken from broth and let sit until cool enough to handle. Shred chicken in a large bowl and reserve for later.

Transfer cooked vegetables and 1 cup broth to a blender working in batches if needed. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot.

Increase heat to medium-high and add Yukon Gold potatoes red potatoes and russet potatoes to the pot. Add corn cobs and continue cooking soup until potatoes soften and start to dissolve about 1 hour.

Season ajiaco with salt and transfer to a large serving bowl. Place shredded chicken crema 1 bunch chopped cilantro Mexican cheese blend diced avocado chopped hard-boiled eggs and capers in individual pretty serving bowls to be served with the soup as garnish.