Ajiaco Chicken Soup

1. 1

   Heat the oil in a deep saute pan or dutch oven over medium heat.

2. 2

   Saute the chicken until golden brown and cooked through, 2 to 3 minutes.

3. 3

   Add the onions and garlic and saute until the onions are translucent. Add the paprika and cayenne and cook briefly.

4. 4

   Stir in the chicken stock, corn, yucca and coconut milk. Simmer for 30 minutes or until the yucca is cooked through. Season with salt and lime juice.

* Per serving · 4 servings · Values may vary.

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