Soups & Stews > International Soups & Stews > Latin American Soups & Stews > Ajiaco Recipe (Colombian Chicken and Potato Soup)

Ajiaco: A Heartwarming Colombian Chicken and Potato Soup

Ajiaco is a traditional Colombian soup brimming with tender chicken, creamy potatoes, and fragrant herbs. This comforting recipe is perfect for a chilly day or any occasion that calls for a hearty and flavorful meal. Learn how to make this iconic dish at home with our step-by-step guide.

Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Servings
6-8
Ingredients
  • 2 lbs Chicken breasts
  • 2 Chicken thighs
  • 2 Cob of corn
  • 1 lb Creole potatoes (small, yellow)
  • 1 lb Pasto potatoes (or Yukon Gold)
  • 1 lb Sabana potatoes (or Russet)
  • 1/2 cup Guascas (dried or fresh)
  • 8 cups Chicken broth
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1/4 cup Cilantro, chopped
  • 1/4 cup Scallions, chopped
  • 1 Avocado, sliced
  • 2 tablespoons per serving Heavy cream or sour cream
  • 1 tablespoon per serving Capers

Preparing the Chicken and Broth

Step 1: In a large pot or Dutch oven, combine the chicken breasts, chicken thighs, chopped onion, and minced garlic.

Step 2: Pour in the chicken broth and add enough water to cover the chicken completely. Bring the mixture to a boil, then reduce the heat and simmer for about 45 minutes, or until the chicken is cooked through.

Shredding the Chicken

Step 3: Remove the chicken from the pot and set aside to cool slightly. Once cooled, shred the chicken using two forks. Reserve the broth in the pot.

Adding the Potatoes and Corn

Step 4: Add the creole potatoes, Pasto potatoes, Sabana potatoes, and corn on the cob to the reserved broth. Bring the soup back to a simmer and cook for about 30 minutes, or until the potatoes are very tender and starting to break down. This is important for achieving the creamy texture of Ajiaco.

Incorporating the Guascas and Shredded Chicken

Step 5: Stir in the shredded chicken and guascas. Simmer for another 15 minutes to allow the flavors to meld together. The guascas add a unique and essential flavor to Ajiaco, so don't skip this ingredient if possible!

Serving the Ajiaco

Step 6: Ladle the Ajiaco into bowls. Garnish each serving with chopped cilantro, chopped scallions, a slice of avocado, a dollop of heavy cream or sour cream, and a sprinkle of capers. Serve hot and enjoy!

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Calories: Approximately 80-120 kcal
Protein: 8-12g
Fat: 3-6g
Carbohydrates: 8-12g

Other Considerations for Nutrition

Ajiaco is a relatively balanced soup, but its high carbohydrate content comes from potatoes. Adjust the amount of cream added to control fat content. Use low-fat sour cream or Greek yogurt as a healthier alternative.

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FAQ

  • What are guascas and where can I find them?

    Guascas are an herb commonly used in Colombian cooking, especially in Ajiaco. They have a distinctive flavor that's crucial to the soup's authenticity. You can find dried guascas at Latin American grocery stores or online. If you can't find them, you can try substituting with a small amount of dried oregano and parsley, but the flavor won't be quite the same.
  • Can I use only one type of potato?

    While it's best to use a combination of potatoes to achieve the desired texture and flavor, you can use only Yukon Gold or Russet potatoes if needed. The variety of potatoes contributes to the creamy texture of the soup.
  • Can I make Ajiaco in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Add all ingredients (except the garnishes) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving and garnish as directed.
  • How long does Ajiaco last in the refrigerator?

    Ajiaco can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.