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Ingredients

3 pounds chicken breasts 8 cups water 1 onion, roughly chopped 1 large carrot, roughly chopped 2 stalks celery, roughly chopped ½ bunch fresh cilantro 2 garlic cloves 1 bay leaf 1 teaspoon salt ½ teaspoon dried thyme ground black pepper to taste 8 small Yukon Gold potatoes, peeled and cut into 1-inch cubes 8 small red potatoes, peeled and cut into thick slices 8 small russet potatoes, peeled and cut into thick slices 4 ears fresh corn, cut into 4 pieces 1 (8 ounce) container Mexican crema fresh cilantro, chopped 1 cup shredded Mexican blend cheese 1 large avocado, diced 2 hard-boiled eggs, chopped 1 (4 ounce) jar capers

Nutrition Info

398.7 calories carbohydrate: 45.7 g cholesterol: 101.3 mg fat: 13.4 g fiber: 5.8 g protein: 26.4 g saturatedFat: 6.3 g servingSize: - sodium: 483.5 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

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.

16 servings

Ajiaco is Colombia's best-known traditional dish, also known in my family as the soup of love. Everybody who tries it falls for it!