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Hearty Colombian Ajiaco Chicken and Potato Soup

Colombian Ajiaco Chicken and Potato Soup - featured image
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A comforting and authentic Colombian soup featuring three types of potatoes, tender chicken, and the unique herb guasca, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 3 bone-in, skin-on chicken breasts (about 1.5 pounds / 700 grams)
  • 3 medium russet potatoes, peeled and sliced
  • 3 medium red potatoes, peeled and sliced
  • 3 medium Yukon gold potatoes, peeled and sliced
  • 2 ears of corn, cut into 3-inch chunks
  • 1 tablespoon dried guasca leaves (or substitute with 1 teaspoon dried oregano and 1 teaspoon dried thyme)
  • 8 cups (64 fl oz) homemade or low-sodium store-bought chicken broth
  • 4 cloves garlic, minced
  • 1 medium white onion, finely chopped
  • 2 tablespoons capers (optional, for serving)
  • A handful of fresh cilantro, chopped (for garnish)
  • 1/2 cup (4 fl oz) heavy cream or sour cream (for serving)
  • Salt and pepper to taste
  • Fresh lime wedges (for serving)

Instructions

  1. Rinse the chicken breasts under cold water and pat dry. In a large stockpot, add the chicken breasts and pour in the chicken broth. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the surface. Cover and let simmer for about 30 minutes until the chicken is cooked through and tender.
  2. Carefully remove the chicken from the pot and place on a plate to cool slightly. When cool enough to handle, shred the meat using two forks, discarding bones and skin. Set aside. Keep the broth simmering.
  3. Add the sliced russet, red, and Yukon gold potatoes to the simmering broth along with the corn chunks. Stir gently to combine. Add the dried guasca leaves, chopped onion, and minced garlic. Season with salt and pepper to taste. Cover and simmer for about 40 minutes, or until the potatoes are tender and starting to break down slightly, thickening the soup naturally.
  4. Return the shredded chicken to the pot. Stir to combine and heat through for about 5 minutes. Taste and adjust seasoning if needed.
  5. Ladle the soup into bowls. Serve with sour cream or heavy cream, capers, fresh cilantro, and lime wedges on the side so everyone can customize their bowls to taste.

Notes

If you prefer a thicker broth, use an immersion blender to puree a portion of the potatoes after cooking. For a dairy-free option, skip the cream or use a coconut-based alternative. Skim foam during simmering to keep broth clear. Shred chicken while warm for tender pieces. Stir gently to maintain potato texture. Season gradually to avoid over-salting.

Nutrition

Keywords: Ajiaco, Colombian soup, chicken soup, potato soup, guasca, comfort food, easy soup recipe, hearty soup

Find it online: https://crispcraving.com/hearty-colombian-ajiaco-chicken-and-potato-soup-recipe-easy-and-authentic/