Delicious Ajiaco Chicken, Sweet Corn, and Potato Soup Recipe

This Ajiaco Chicken, Sweet Corn, and Potato Soup recipe is a classic American dish that combines the richness of chicken, the sweetness of corn, and the heartiness of potatoes. Made with a blend of herbs and spices, this soup is perfect for warming up on a cold day. It is a comforting and nutritious meal that will satisfy your taste buds and leave you feeling satisfied. With its creamy texture and delightful flavors, Ajiaco Chicken, Sweet Corn, and Potato Soup is a favorite among soup lovers.

Ingredients

• 2 pounds chicken (cut into pieces)
• 2 tablespoons vegetable oil
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 4 cups chicken broth
• 4 cups water
• 3 medium potatoes (peeled and cubed)
• 1 cup frozen sweet corn
• 1 tablespoon dried cilantro
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup heavy cream
• Fresh cilantro (for garnish)

Directions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until softened.
4. Add the chicken broth, water, potatoes, sweet corn, dried cilantro, dried oregano, ground cumin, salt, and pepper. Stir well to combine.
5. Bring the soup to a boil, then reduce heat to low. Simmer for 30 minutes, or until the potatoes are tender.
6. Remove the chicken pieces from the soup and shred the meat using two forks.
7. Return the shredded chicken to the pot. Stir in the heavy cream.
8. Simmer for an additional 10 minutes to allow the flavors to meld together.
9. Serve the Ajiaco Chicken, Sweet Corn, and Potato Soup hot, garnished with fresh cilantro.

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