Ajiaco Soup


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.

– 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

– 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

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.

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

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

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.

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