Colombian Chicken-Potato Soup--Ajiaco

from Latina Lite Cooking
by Maria Dolores Beatriz

4 chicken breasts, skinned and quartered
1 medium onion, cut into chunks
2 garlic cloves, quartered
1 medium yam, cut into 8 pieces
4 cups chicken stock or 4 bouillon cubes or 4 teaspoons l consommé granules dissolved in 4 cups water
6 scallions
10 sprigs fresh cilantro
2 medium potatoes, peeled and thinly sliced
2 ears corn, each cut into 4 pieces
3 tablespoons capers, drained
1 cup fat-free plain yogurt
1 avocado, peeled and sliced

1. Put chicken breasts, onion garlic, yam, and stock in a casserole; cover and cook over low heat for 30 minutes; remove and save chicken pieces.
2. Strain stock through a sieve: return strained stock to casserole.
3. Add chicken, scallions, cilantro, potatoes, corn, and capers to stock; simmer, covered, for 10 minutes.
4. Remove from heat: discard scallions and cilantro sprigs
5. Add yogurt, stir over low heat for 1 minute.
6. Serve in deep soup bowls accompanied by avocado.

   Serves 6.

   Each Latina Lite serving contains:
   282 calories
   Total Fats: 8 gm
   Saturated Fats: 2 gm
   Unsaturated Fats: 6 gm
   Carbohydrates: 31 gm
   Protein: 24 gm
   Sodium: 921 mg

   
   

   © 1998 by Maria Dolores Beatriz

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