Chicken, Corn & Potato Soup

Did somebody say avocado on my soup? Yes, please.

This soup is actually based off of a traditional Colombian Ajiaco recipe. It’s got a subtle smoky flavor from cumin, and is brightened by lime juice, briny capers and cilantro.

Why it Fuels:

  • Lime juice lends vitamin C to boost immunity
  • Garlic is anti-bacterial and anti-viral to keep you healthy
  • Chicken stock is full of collagen and minerals for bone health
  • Avocado and hominy (or brown rice) are full of heart-healthy fiber


  • 2 tbsp. olive oil
  • 1.5 lbs. boneless, skinless chicken breast and thighs
  • 6 green onions, thinly sliced (white and light green parts only)
  • 2 garlic cloves, smashed and minced
  • 2 ears of corns, shucked and cut into 2-inch rounds
  • 1/2 tsp. cumin
  • 1/2 cup cilantro, coarsely chopped, plus more for garnish
  • 7 cups chicken stock
  • salt to taste
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. cayenne pepper
  • 1 large potato, skin-on and diced (about 1 – 1 1/2 cups)
  • 1 15 oz. can White Hominy (or 1 cup cooked brown rice)
  • 1/2 lb. asparagus, hard ends removed and cut into 1-inch pieces
  • juice of 1 a lime
  • 2 Hass avocados, diced
  • 1 tbsp. capers


  1. Set a large pot over medium-high heat and heat the oil. Once it’s hot, brown the chicken on all sides, then add the garlic, green onions, corn, cumin, cilantro, cayenne pepper and chicken stock. Let it come to a rapid simmer, then reduce the heat to medium, cover and let cook for 15 minutes.
  2. Remove the chicken to a plate and shred it by using two forks to pull the pieces apart. Return the chicken to the pot and add the potatoes. Simmer until tender, about 8 – 10 minutes. Add the asparagus, hominy and lime juice and simmer for 5 minutes. Add the pepper and salt to taste.
  3. adle from the bottom of the pot into big bowls. Garnish with cilantro leaves, avocado and a few capers.

Makes about 8 servings.

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