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Ajiaco Soup
Ingredients
2 4-oz boneless, skinless chicken breast halves, diced
1 tsp canola oil
1 cup diced yellow onions
1/2 tsp minced garlic
1 tsp paprika powder
Pinch cayenne pepper
3 1/2 cups chicken stock
3/4 cup corn kernels
1 cup diced yucca root or potatoes
1 cup lite coconut milk
1/2 tsp sea salt
1 1/2 Tbsp fresh lime juice
Instructions
Coat large sauté pan with canola oil. Sauté chicken over medium heat until chicken is golden brown, about 2 to 3 minutes.
In a large saucepan, sauté onions and garlic until onions are translucent. Add paprika and cayenne and cook briefly.
Add stock, corn, potatoes, coconut milk and cooked 6 (3/4-cup) 6 (3/4-cup) chicken. Simmer for 30 minutes or until the potatoes are cooked through. Season with salt and lime juice.
Nutrition
| Calories | 150 |
| Protein | 11g |
| Sodium | 344mg |
| Carbohydrates | 15g |
| Fat | 5g |
| Fiber | 1g |
| Cholesterol | 27mg |
| Servings | 6 (3/4-cup ea.) |