I was at the Ranch last year and went to the cooking class where we made a soup. I had the recipe but lost it when I moved. I was wondering if you could send it to me. I don’t know the name, but the ingredients were: coconut milk, chicken, old bay seasoning I’m sorry — that’s all I can remember off the top of my head. It was a great soup! Thank you! Holly

Absolutely!

Ajiaco Soup
2 4-ounce boneless, skinless chicken breast halves, diced
1 teaspoon canola oil
1 cup diced yellow onions
1/2 teaspoon minced garlic
1 teaspoon 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 light coconut milk
1/2 teaspoon sea salt
1 1/2 tablespoons fresh lime juice

1. In a large sauté pan, sauté chicken in canola oil over medium heat until chicken is golden brown and cooked through, 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 chicken stock, corn, yucca root, coconut milk and cooked chicken. Simmer for 30 minutes or until the yucca root is cooked through. Season with salt and lime juice.

Makes 6 (3/4-cup) servings, each containing approximately:
150 calories
15 gm. carbohydrate
5 gm. fat
27 mg. cholesterol
11 gm. protein
344 mg. sodium

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