Ajiaco Soup

By pammons

Makes 6 (3/4-cup) servings, each containing approximately:
150 calories
15 gm. carbohydrate
5 gm. fat
27 mg. cholesterol
11 gm. protein
344 mg. sodium
1 gm. fiber

Ingredients

• 2 4-ounce boneless, skinless chicken breast halves, diced
• 1 teaspoon canola oil
• 1 cup diced yellow onions
• 1/2 teaspoon minced garlic
• 1 teaspoon paprika powder
• Pinch cayenne pepper
• 3 1/2 cups chicken stock
• 3/4 cup corn kernels
• 1 cup diced yucca root or potatoes
• 1 cup light coconut milk
• 1/2 teaspoon sea salt
• 1 1/2 tablespoons fresh lime juice

Preparation

Step 1

1. In a large sauté pan, sauté chicken in canola oil over medium heat until chicken is golden brown and cooked through, about 2 to 3 minutes.
2. In a large saucepan, sauté onions and garlic until onions are translucent. Add paprika and cayenne and cook briefly.
3. Add chicken stock, corn, yucca root, coconut milk and cooked chicken. Simmer for 30 minutes or until the yucca root is cooked through. Season with salt and lime juice.