Ajiaco Soup

Colombian

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Ajiaco is a traditional, hearty Colombian soup recipe of chicken, potatoes, corn and a unique herb that gives the soup its special flavor. A filling gluten-free one pot meal, this ajiaco recipe is served with avocado, rice, capers, and cream.

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Gather the Ingredients

– 2 skinless boneless chicken breasts – 2 whole ears fresh corn preferably Andean corn – 2 cups papas criollas or fingerling or baby potatoes – 2 white potatoes peeled and sliced – 2 red potatoes peeled and sliced – ¼ cup dried guascas – 2 scallions sliced

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Gather the Ingredients

– 2 garlic cloves minced – ½ cup fresh cilantro finely diced, plus more for serving – Salt and pepper to taste – 1 cup cooked rice for serving – 1 cup heavy cream for serving (optional) – ½ cup capers for serving – 2 avocados for serving

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In a large pot, place chicken and 10 cups of water. Bring to a boil, then reduce heat to medium and cook for 30 mins.

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Remove chicken from pot and set aside. Once cooled, shred chicken into small strips.

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To pot with chicken water, add corn, papas criollas, red potatoes, white potatoes, the guascas, scallions, garlic cloves and cilantro. Cook for 30 minutes.

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Some of the potatoes should have dissolved and thickened the soup; if this hasn't happened yet, continue cooking. Season with salt and pepper. Return shredded chicken to the pot.

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Serve the Ajiaco hot, with rice, capers, avocados, cilantro and heavy cream on the side

Enjoy!