Colombian Chicken-Potato Soup (Ajiaco)

Ingredients:
4 chicken breasts, skinned and quartered
1 medium onion, cut into chunks
2 garlic cloves, quartered
1 medium yam, cut into 8 pieces
4 cups chicken stock or 4 bouillon cubes or 4 teaspoons l consommé granules dissolved in 4 cups water
6 scallions
10 sprigs fresh cilantro
2 medium potatoes, peeled and thinly sliced
2 ears corn, each cut into 4 pieces
3 tablespoons capers, drained
1 cup fat-free plain yogurt
1 avocado, peeled and sliced

Directions:
Put chicken breasts, onion garlic, yam, and stock in a casserole; cover and cook over low heat for 30 minutes; remove and save chicken pieces. Strain stock through a sieve: return strained stock to casserole.

Add chicken, scallions, cilantro, potatoes, corn, and capers to stock; simmer, covered, for 10 minutes. Remove from heat: discard scallions and cilantro sprigs
Add yogurt, stir over low heat for 1 minute.

Serve in deep soup bowls accompanied by avocado.

Makes 6 servings

Each serving contains:
282 calories
Total Fats: 8 gm
Saturated Fats: 2 gm
Unsaturated Fats: 6 gm
Carbohydrates: 31 gm
Protein: 24 gm
Sodium: 921 mg

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Recipe submitted by: - Latina Lite Cooking http://www.amazon.com/exec/obidos/ASIN/0446672971/myriamagazine