gluten-free joc soups and stews Ecuadorian Locro

Ingredients:

2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 large potatoes, peeled and diced
2 cups chicken or vegetable broth
1 cup milk
1 cup fresh or frozen corn kernels
1 cup cooked and shredded chicken or turkey
Salt and pepper to taste

Instructions:

Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until the onions are translucent.
Toss in the diced potatoes and sauté for another 5 minutes, allowing them to slightly brown.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for 15-20 minutes, or until the potatoes are soft and cooked through.
Add the milk, corn kernels, and shredded chicken or turkey. Cook for an additional 5-7 minutes.
Season the Locro with salt and pepper according to your taste preference.
Serve the soup hot, garnished with fresh herbs or a sprinkle of cheese if desired.
Enjoy your gluten-free joc soups and stews Ecuadorian Locro!