Ajiaco Soup

Ingredients

2 4-oz boneless, skinless chicken breast halves, diced 1 tsp canola oil 1 cup diced yellow onions 1/2 tsp minced garlic 1 tsp 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 lite coconut milk 1/2 tsp sea salt 1 1/2 Tbsp fresh lime juice

Instructions

1. Coat large sauté pan with canola oil. Sauté chicken over medium heat until chicken is golden brown, 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 stock, corn, potatoes, coconut milk and cooked 6 (3/4-cup) 6 (3/4-cup) chicken. Simmer for 30 minutes or until the potatoes are cooked through. Season with salt and lime juice.