Colombian Ajiaco-Inspired Chicken Potato Soup

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 8 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes, cubed
• 1/2 lb russet potatoes, grated
• 1/2 lb baby potatoes, halved
• 2 ears corn, cut into rounds
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/3 cup chopped cilantro
• 1 avocado, sliced
• 1/2 cup sour cream
• Kosher salt and black pepper

Steps

1. Add chicken, broth, onion, garlic and oregano to a soup pot and simmer 15 minutes.
2. Remove chicken, add all potatoes and corn, and simmer until tender and slightly thickened, 20 minutes.
3. Shred the chicken and return it to the pot.
4. Simmer 5 minutes more until chicken reaches 165°F, then season and stir in cilantro.
5. Serve with avocado and sour cream.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.