Colombian Chicken and Potato Soup Recipe

If you’re craving a hearty, soul-warming meal that feels like a big cozy hug, you absolutely have to try this Colombian Chicken and Potato Soup Recipe. It’s packed with tender chicken, a medley of potatoes, fresh corn, and a special herb called guascas that gives it an unmistakable Colombian flair. I discovered this soup on a chilly afternoon, and since then, it’s become a kitchen staple because it’s both comforting and surprisingly simple to make. Stick with me, and I’ll walk you through how to make this fan-freaking-tastic soup from scratch—it’ll soon be your go-to on easy dinner nights.

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Ingredients You’ll Need

The magic in this Colombian Chicken and Potato Soup Recipe really comes from the combination of different potatoes, fresh corn, and that fragrant guascas herb. If you can’t find papas criollas, don’t worry—I’ve used fingerling potatoes with great success. Here’s a quick rundown of what you’ll want to have on hand.

• Skinless, boneless chicken breasts: Perfect for shredding into tender pieces that soak up the broth.
• Whole corn on the cob ears: I love using Andean corn if you can find it; it adds natural sweetness and texture.
• Papas criollas (or fingerling/baby potatoes): These little guys help thicken the soup and add authentic flavor.
• White potatoes: Peeled and sliced, they hold their shape nicely and balance the soup.
• Red potatoes: Adds color and a slightly different texture for variety.
• Dried guascas: This is a must-have if you want that classic Ajiaco flavor; you can find it in Latin markets or online.
• Scallions: Adds a bit of fresh, mild onion flavor without overpowering the soup.
• Garlic cloves: Minced, to bring a subtle savory depth.
• Fresh cilantro: Finely diced for the broth and extra for garnish—trust me, don’t skip this!
• Salt and pepper: Simple seasoning to bring everything together.
• Cooked rice: Served on the side for soaking up the broth—you’ll love the combo.
• Heavy cream (optional): I like to serve this on the side for that rich, velvety touch.
• Capers: Briny contrast that adds a unique pop of flavor with each bite.
• Avocados: Creamy, cooling, and perfect for scooping alongside the soup.

Variations

I love a classic, but this Colombian Chicken and Potato Soup Recipe is flexible. Over the years, I’ve tried different twists—you should too! It’s a great recipe to make your own.

• Vegetarian Version: Swap chicken for hearty mushrooms and vegetable broth for a delicious vegetarian take I’ve made when friends come over.
• Spice It Up: Adding a dash of smoked paprika or a pinch of crushed red pepper flakes gave a subtle smoky warmth I enjoyed on cooler nights.
• Potato Variations: Using sweet potatoes can add a lovely sweetness and color, which my kids actually preferred once!
• Herb Adjustments: If you can’t find guascas, try a mix of dried oregano and bay leaf; it’s not the same, but still tasty.

How to Make Colombian Chicken and Potato Soup Recipe

Step 1: Build Your Flavorful Chicken Broth

Start by placing your chicken breasts in a large pot with about 10 cups of water. Bring it to a boil, then lower the heat to medium and let it simmer gently for about 30 minutes. This is when the broth starts developing its rich base flavor. I always watch for a light bubble—too hard a boil and your broth gets cloudy instead of clear. Once the chicken is cooked through, carefully remove it from the pot and set aside to cool a bit.

Step 2: Add the Vegetables and Herb Magic

Next, add your corn on the cob, papas criollas, white potatoes, red potatoes, dried guascas, scallions, garlic, and cilantro into the broth. Let the soup simmer for about 30 minutes, stirring occasionally. You’ll notice some potatoes start to break down, naturally thickening the soup—this is exactly what makes this recipe so special. If the pot still looks too watery after 30 minutes, just give it a few more minutes to get that perfect consistency. Don’t forget to taste and season with salt and pepper as you go.

Step 3: Shred and Return the Chicken

While the soup simmers, shred the cooled chicken breasts into bite-sized strips. Once the potatoes have softened and thickened the broth, gently return the shredded chicken to the pot. Let everything cook together for another 5 minutes so the flavors mingle beautifully. This step ensures every spoonful is filled with juicy, tender chicken soaked in that wonderful broth.

Step 4: Plate It Up with Your Favorite Toppings

When you’re ready to eat, ladle the soup into bowls, and serve with cooked rice on the side, ripe avocado slices, fresh cilantro, capers, and a drizzle of heavy cream if you like. I always tell friends: don’t be shy with the toppings—it’s part of what makes this dish such a festive, comforting experience.

How to Serve Colombian Chicken and Potato Soup Recipe

Garnishes

The garnishes are where you get a lot of fun and flavor variation. I always have fresh chopped cilantro, creamy avocado slices, and a handful of briny capers ready. The capers add a little unexpected zing that my family goes crazy for. And don’t forget a swirl of heavy cream—it mellows the soup’s brightness perfectly. These toppings let each person create their perfect bite every time.

Side Dishes

I usually serve the soup with simple, fluffy white rice on the side—that way, you can add it to your bowl or enjoy separately as you like. Sometimes for a little crunch, I’ll offer warm crusty bread during colder months. It’s great for dipping into that lush broth and sauces from the toppings.

Creative Ways to Present

For holiday dinners or when I want to impress guests, I like serving this soup family style in a big rustic pot right at the table, surrounded by bowls of toppings and rice. It encourages everyone to dive in and customize, making the meal feel festive and interactive. Plus, it’s a great conversation starter!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 3 days. The potatoes soak up a lot of broth overnight, so I typically add a splash of water or broth when reheating to get the right consistency back.

Freezing

This soup freezes surprisingly well! Just make sure your potatoes aren’t overcooked before freezing—they can get mushy. Freeze in portions and thaw overnight in the fridge before reheating gently on the stove.

Reheating

I reheat leftovers slowly on the stovetop over low-medium heat, stirring occasionally to avoid sticking. Adding a splash of water or broth helps restore the broth’s texture. I usually add fresh garnish like chopped cilantro and avocado after warming it up again for that fresh taste.

FAQs

Final Thoughts

This Colombian Chicken and Potato Soup Recipe holds a special place in my heart because it’s like a warm invitation to slow down and savor a meal that’s comforting, flavorful, and packed with love. Whether you’re cooking for a family dinner or want to impress friends with something authentically Colombian, this soup will not disappoint. I hope you enjoy making it as much as I do—and remember, the magic is in the layering of flavors and toppings, so don’t be shy with those extras. Happy cooking, friend!

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