4 Serves
103 Mins
In a large soup pot, combine chicken breast, water, and salt. Bring to a boil and simmer until the chicken is cooked through, then remove and shred the meat.
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Vitamin E
1 mg / 15 mgVitamin K
43 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
70 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
550 mg / 1,250 mgPotassium
820 mg / 4,700 mgSodium
1908 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
15 g / 20 gCholesterol
126 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Add the peeled and chopped potatoes to the chicken broth and cook until they begin to break down and thicken the soup.
Stir in the guascas and corn on the cob, simmering until the corn is tender and the soup has reached a creamy consistency.
Return the shredded chicken to the pot, season with black pepper, and serve hot with garnishes of capers, heavy cream, and sliced avocado.
25
g75
g24
g
