Monday, December 24, 2012


Serves 6

12 potatoes  (Use a couple of different kinds such as small yellow potatoes, and reds, or if there are others available in your store-try another kind)

1/4 cup olive oil
1 yellow onion-chopped
1 bunch of green onions-chopped
2 medium tomatoes (remove skin)-chopped
1 bunch of cilantro-chopped
1 teaspoon of cumin
1 teaspoon of salt
1 teaspoon of black pepper

3 Chicken breasts-(without skin or bone)

6 corn cobs-cut into 1/3's

1 jar of capers
2 avocados
Heavy Whipping Cream

Directions and Story-
Chop in very small pieces-both green and yellow onions. In a large fry pan heat oil and simmer onions in oil for 10 minutes. Add chopped tomatoes, spices, salt, and whole chicken breasts. Cook until chicken is done and turn off.

In a separate soup kettle ( I use the large cast iron kettle ) cook potatoes in enough water to cover them. The potatoes should be peeled and cut in 1/8ths.

When potatoes are soft add the chicken with the tomatoe mixture. cover and let cook until potatoes fall apart.

The last 10 minutes of cooking, add the corn cobs. they can be frozen.

Cooking the potatoes until they fall apart is what will make the soup thick. If it gets too thick, add water, but be sure to add additional salt if more water is added. Taste the soup, and determine if you want to add more salt, the amount listed in the recipe is the right amount for our family

Take the chicken out and shred it.

Cut avocados in small squares, and serve the avocados, capers, and chicken on the side.

Serve the soup with 1 portion of  the corn cob in each bowl. Each person can add chicken, avocados, capers and 4-5 spoons full of whipping cream to the top of the soup in the individual bowl. Serve with a hard roll, and fruit salad

Story-This was served when we visited Bogota Columbia during Christmas time. Since that time Doug made the soup at our home. This is Marta's recipe and as I understand was made at holiday time. Very good soup and relatively easy to make

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