Ajiaco (Chicken, Sweet Corn, and Potato Soup)
Combine chicken, water, onion, carrot, celery, 1/2 bunch cilantro, garlic, bay leaf, salt, thyme, and black pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce heat and simmer until chicken is no longer pink inside, about 1 hour.Advertisement
Remove chicken from broth and let sit until cool enough to handle. Shred chicken in a large bowl and reserve for later.
Transfer cooked vegetables and 1 cup broth to a blender, working in batches if needed. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot.
Increase heat to medium-high and add Yukon Gold potatoes, red potatoes, and russet potatoes to the pot. Add corn cobs and continue cooking soup until potatoes soften and start to dissolve, about 1 hour.
Season ajiaco with salt and transfer to a large serving bowl. Place shredded chicken, crema, 1 bunch chopped cilantro, Mexican cheese blend, diced avocado, chopped hard-boiled eggs, and capers in individual pretty serving bowls to be served with the soup as garnish.
Feel free to substitute chicken thighs for breasts.
When ready, the broth should be thick, but not too much. The potatoes should dissolve a little, but still have bite-sized pieces.
Use corn skewers to eat the corn on the cob.