Ajiaco is a soup that is made in a lot of Colombian homes. Esparanza, a coworker of mine, is from Columbia and she introduced me to this yummy recipe. Of course, I simplified it and made it with an American version of ingredients and this is what I came up with. It took about 45 minutes to make.
1 Chicken Breast - Seasoned how you like and pan fried
4 Red Potatoes
8 Yellow Potatoes
Frozen Corn - 2 cups
Water - 8 cups
Seasoning for the soup broth: 4 Chicken Bullion cubes, Garlic Powder, Garlic Salt, Pepper, Onion Powder and a Bay Leaf
Season the soup broth and add shredded chicken and cut potatoes (except 4 of the yellow). Cook the soup until the potatoes are soft. Microwave 4 of the yellow potatoes and mash them, then add them to the soup. 30 minutes before serving, add the frozen corn. Garnish with any, or all, of the four ingredients listed above. Enjoy, it's delicious and gluten free!