Ajiaco Soup

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 15, 2012

Nutrition Information (per serving)

calories 
150
protein 
11 g
sodium 
344 mg
carbohydrates 
15 g
fat 
5 g
fiber  
1 g
cholesterol 
27 mg
Servings 
6 (¾-cup ea.)
Ingredients 

2 4-oz boneless, skinless chicken breast halves, diced
1 tsp canola oil
1 cup diced yellow onions
½ tsp minced garlic
1 tsp paprika powder
Pinch cayenne pepper
3½ cups chicken stock
¾ cup corn kernels
1 cup diced yucca root or potatoes
1 cup lite coconut milk
½ tsp sea salt
1½ Tbsp fresh lime juice

Instructions 
  1. Coat large sauté pan with canola oil. Sauté chicken over medium heat until chicken is golden brown, about 2 to 3 minutes.
  2. In a large saucepan, sauté onions and garlic until onions are translucent. Add paprika and cayenne and cook briefly.
  3. Add stock, corn, potatoes, coconut milk and cooked 6 (¾-cup) 6 (¾-cup) chicken. Simmer for 30 minutes or until the potatoes are cooked through. Season with salt and lime juice.