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Ajiaco (Colombian Chicken and Potato Soup) Recipe

Name: Ajiaco (Colombian Chicken and Potato Soup) Recipe
Total time: 75 min
Yield: 6
Ingredients: 2 quarts homemade chicken stock (or low-sodium canned stock); 1 whole bone-in, skin-on chicken breast, split (12 to 16 ounces total); 1 large onion, split in half; 2 bay leaves; 2 pounds russet potatoes (about 2 medium) peeled and cut into rough 1-inch chunks; 2 pounds papas Criollas (about 20 potatoes), peeled; 1 pound Red Bliss potatoes (about 2 small), peeled, split into quarters lengthwise, and cut into 1/2-inch slices; 1/4 cup dried guascas (see note); 2 ears corn, shucked and broken into 3 pieces each; 1 small onion, finely diced (about 3/4 cup); 2 tablespoons chopped cilantro; 1 serrano or 1/2 jalapeño chile, seeded and finely minced; Kosher salt and freshly cracked black pepper; 1/2 cup sour cream, thinned with 1 tablespoon milk; 1/2 cup capers, rinsed, drained, and roughly chopped; 1 ripe avocado, preferably smooth, light-green fuerte variety, sliced into wedges

Prep Time

Cook Time

Total Time

1h 15m

This Colombian Chicken and Potato Soup, known as Ajiaco, is a comforting and hearty dish. Made with homemade chicken stock, three types of potatoes, guascas, and other flavorful ingredients, this soup is garnished with tangy capers, creamy sour cream, and ripe avocado for a delicious and satisfying meal.