CO
Colombia
South America
CO
A comforting Bogotá chicken and potato soup with corn, capers, cream, and herbs.
25 min
1 hr
6 servings
Medium
1 hr 25 min
2 lb (900 g) bone in chicken breasts 8 cups (1.9 L) water 1 1/2 tsp salt 1 lb (450 g) Yukon Gold potatoes, sliced 1 lb (450 g) russet potatoes, sliced 12 oz (340 g) small yellow potatoes, halved 3 ears corn, cut into pieces 2 scallions 2 garlic cloves 2 tbsp dried guascas 1/2 tsp black pepper 1/2 cup (120 ml) heavy cream 1/3 cup capers 2 avocados
1. Simmer chicken with water, salt, scallions, and garlic for 25 minutes. 2. Remove the chicken and discard scallions and garlic. 3. Add all potatoes, corn, guascas, and pepper. 4. Simmer for 30 to 35 minutes. 5. Shred the chicken. 6. Return chicken to the pot. 7. Simmer for another 5 minutes. 8. Stir gently so some potato thickens the broth. 9. Taste and adjust the salt. 10. Serve with cream, capers, and avocado.
SCHNAX TIP
Different potatoes give the soup its thick broth while still leaving tender pieces to eat.