Description

Colombian Ajiaco is a traditional, hearty chicken and potato soup that combines three types of potatoes, corn on the cob, and the unique herb guascas, which gives the soup its distinctive flavor. This comforting, gluten-free one-pot meal is typically served with rice, avocado, capers, fresh cilantro, and a drizzle of heavy cream, making it a delicious and filling dish perfect for family gatherings or cozy meals.

Ingredients

Scale

Main Ingredients

2 skinless boneless chicken breasts
2 whole corn on the cob ears (preferably Andean corn)
2 cups papas criollas (or fingerling or baby potatoes)
2 white potatoes (peeled and sliced)
2 red potatoes (peeled and sliced)
1/4 cup dried guascas
2 scallions (sliced)
2 garlic cloves (minced)
1/2 cup fresh cilantro (finely diced, plus more for serving)
Salt and pepper (to taste)

For Serving

1 cup cooked rice
1 cup heavy cream (optional)
1/2 cup capers
2 avocados

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Instructions

Cook the Chicken: In a large pot, add the chicken breasts and 10 cups of water. Bring the water to a boil over high heat, then reduce the heat to medium and let it simmer for 30 minutes until the chicken is fully cooked. Remove the chicken from the pot and set aside to cool.
Shred the Chicken: Once the chicken is cool enough to handle, shred it into small strips using two forks or your hands carefully.
Prepare the Soup Base: To the pot with the chicken broth, add the corn on the cob ears, papas criollas, white potatoes, red potatoes, dried guascas, sliced scallions, minced garlic cloves, and finely diced cilantro. Stir gently and bring the mixture to a simmer over medium heat.
Cook the Soup: Let the soup cook for about 30 minutes. During this time, some of the potatoes will start to dissolve, naturally thickening the broth. If the soup has not thickened enough, continue cooking until it reaches the desired consistency. Season with salt and pepper to taste.
Add the Chicken Back: Return the shredded chicken to the pot, stirring it into the soup to combine and warm through evenly.
Serve the Ajiaco: Ladle the hot soup into bowls and serve with sides of cooked rice, capers, sliced avocados, fresh cilantro, and a drizzle of heavy cream on the side so each person can add according to preference.

Notes

Ajiaco is a classic Colombian dish known for its unique flavor from guascas, a traditional herb essential to the recipe.
This soup is naturally gluten-free and serves as a hearty one-pot meal perfect for comforting cold-weather dining.
Adjust the thickness of the soup by cooking longer if the potatoes have not broken down sufficiently.
Serving the soup with avocado, rice, capers, and cream allows each person to customize their bowl.

Nutrition

Serving Size: 1 serving
Calories: 492 kcal
Sugar: 4 g
Sodium: 483 mg
Fat: 27 g
Saturated Fat: 11 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 53 g
Fiber: 10 g
Protein: 15 g
Cholesterol: 90 mg