Ajiaco Soup (Columbian Recipe)

This is one of my all time favorite Fall soups. I got it from a friend who got it from a Wycliffe Dinner Theatre.




1. Cook 1 full boneless chicken breast in 2 cups of water, with 2 chicken bouillon cubes, until done. (A lot of times I will just boil a whole chicken and use that meat and broth)

2. Chop cooked chicken and return to pot.

3. Saute 3-4 teaspoons of minced garlic in 2 tablespoons olive oil until tender.

4. Add 2 tablespoons onion flakes (I usually saute onion with my garlic)

5. Add garlic and onion to chicken & broth.

6. Add 4 cups of water and 4-6 chicken bouillon cubes.

7. Start cooking broth and chicken mixture on medium heat.

8. Add 3 small/medium white or yellow potatoes, unpeeled and diced.

9. Add 1 and 1/3 cup of instant mashed potatoes-whisk until dissolved.

10. Add 1 can of each: Garbanzo beans, Kidney beans and Green beans.

11. Add 1 bunch chopped green onions.

12. Add spices: 1 and 1/2 teaspoon basil, 3/4 teaspoon white pepper and 3/4 teaspoon paprika.

13. Simmer (at least ten minutes...or until potatoes are tender.

I usually let mine cook slowly for a couple hours. Sometimes just throwing it in the crock pot on low)

14. Serve in bowls and garnish with (this is the BEST part!!!) :

-Chopped cilantro

-Corn on the cob: cobs cut into 3 pieces, cooked, one per bowl

-Capers: add on top - 1-2 teaspoons per serving

-Avocado: slice and add on top

-Heavy cream: add on top

Arepas (http://en.wikipedia.org/wiki/Arepa) or gyro bread is very tasty on the side


Serves 6
Soup can be easily frozen!