Name: Ajiaco Soup
Prep time: 15 s
Cook time: 80 s
Total time: 95 s
Yield: 6
Cuisine: peruano
Ingredients: 3 pounds chicken thighsskin removed; 6 cups water; 1 large onionchopped; 2 large stalks celerychopped; 1/4 cup MAGGI Granulated Chicken Flavor Bouillon; 2 teaspoons dried guascas or thyme leaves; 1 1/2 pounds mixed potatoes (redrusset and yellow)peeled and cut into 1/2-inch pieces; 2 ears of corncut into 1-inch slices; 1 tablespoon lime juice; 1/2 cup NESTLÉ Media Crema; Accompaniments: NESTLÉ Media Cremachopped avocado and capers

Make It

Step 1

Place chicken, water, onion, celery, bouillon and guascas in large saucepan or Dutch oven. Bring to a boil. Reduce heat to medium-low; cover. Cook for 30 minutes.

Step 2

Remove chicken to cool. Add potatoes to broth; cover. Cook for 40 minutes or until potatoes are tender. Mash some of the potatoes in pan with potato masher.

Step 3

Remove chicken meat from bones and return to pan. Add corn and lime juice; cook, uncovered, for 5 to 10 minutes or until thickened. Stir in 1/2 cup media crema. Serve with media crema, avocado and capers.