6 Serves
68 Mins
Prepare the chicken and vegetables by cutting the corn into rounds and peeling the potatoes.
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Vitamin E
3 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
38 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
296 µg / 400 µgCalcium
330 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
476 mg / 420 mgPhosphorus
1179 mg / 1,250 mgPotassium
3206 mg / 4,700 mgSodium
1415 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
99 µg / 55 µgFiber
9 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
255 mg / 300 mgCaffeine
0 mgNet Carbs
97 gAlcohol
0 g
Heat the oil in a large stock pot over medium heat and sauté the onions and garlic until fragrant.
Add the chicken, corn, and potatoes to the pot, covering with water, and simmer until the chicken is cooked through and the potatoes begin to break down.
Stir in the guascas and season the soup with salt and pepper to taste.
Serve the soup hot, garnished with cream, capers, and sliced avocado.
11
g35
g7
g
Indian