This Colombian dish was pretty hearty for a soup. The picture on in the Wikipedia on this made it look like a vichyssoise-type dish, but almost all of the recipes we found had chunks of potatoes interspersed with the chicken.

My wife made this one, and it included a garnish of cilantro, avocados, sour cream, and capers. The cilantro and avocados seemed reasonably authentic, but the capers were a little weird.

Most of the recipes called for corn on the cob, but seeing as it is January in Oregon, that was not going to happen. We made do with frozen corn, which was still pretty tasty.

It was intriguing enough to bookmark this one to look for on the menu the next time I’m in a Colombian restaurant, or in Colombia, whichever comes first.

The recipe we used can be found here.

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