Ajiaco: Colombian Chicken and Potato Soup
Savor the rich flavors of Ajiaco, a hearty Colombian chicken soup with tender potatoes, corn, and guascas, topped with capers for a deliciously creamy broth!
Ingredients
Main Ingredients
- 2 large chicken breasts boneless, skinless – for tender, shredded chicken
- 8 cups chicken broth – provides a rich base for the soup
- 3 ears of corn cut into thirds – adds natural sweetness and texture
- 3 types of potatoes for authenticity and a creamy texture:
- 3 medium Yukon gold potatoes sliced
- 3 red potatoes cubed
- 3 papa criolla Andean potatoes, whole or halved (or substitute with more Yukon gold if unavailable)
- 1 teaspoon salt – enhances the flavors
- ½ teaspoon black pepper – for subtle warmth
Herbs & Seasonings
- 2 bay leaves – infuses deep aromatic flavor
- 1 teaspoon dried oregano – adds an earthy depth
- ½ teaspoon dried thyme – complements the herbal notes
- 2 tablespoons guascas Colombian herb, essential for authentic ajiaco; substitute with dried parsley if unavailable
Toppings & Garnishes (optional but recommended)
- 1 ripe avocado sliced – adds creaminess
- 4 tablespoons capers – for a tangy briny contrast
- ½ cup sour cream – balances the soup’s richness
- ¼ cup fresh cilantro chopped – enhances the freshness
Instructions
Step 1: Cook the Chicken
- In a large Dutch oven or heavy-bottomed pot, add the chicken breasts, chicken broth, bay leaves, oregano, and thyme.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cover and let it cook for about 20–25 minutes, or until the chicken is fully cooked.
- From the pot, remove the chicken and set it aside to cool slightly. Shred the chicken using two forks and reserve for later. Keep the broth warm.
Step 2: Add the Potatoes and Corn
- To the same pot with the broth, add the three types of potatoes (Yukon gold, red potatoes, and papa criolla).
- Stir in the guascas and season with salt and black pepper.
- Add the corn on the cob pieces and let everything simmer for 30–40 minutes, stirring occasionally. The potatoes will break down, naturally thickening the soup.
Step 3: Blend a Portion for a Creamy Texture (Optional, but recommended)
- For a thicker soup, use a ladle to remove 1 cup of the cooked potatoes and broth. Blend until smooth, then return it to the pot, stirring well.
- Continue simmering until the soup reaches a rich, creamy consistency.
Step 4: Add the Shredded Chicken
- Return the shredded chicken to the pot, stirring to combine. Let the soup cook for another 10 minutes to absorb all the flavors.
- Adjust the seasoning with more salt and pepper, if needed.
Step 5: Serve and Garnish
- Ladle the hot ajiaco into bowls and serve with avocado slices, capers, and a dollop of sour cream.
Notes
Nutrition Information (Per Serving)
- Calories: 480 kcal
- Protein: 36g
- Carbohydrates: 52g
- Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Fiber: 7g
- Sugar: 6g
- Sodium: 950mg