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Ajiaco (Colombian-Style Chicken, Potato, and Corn Soup)
Recipes
Ajiaco (Colombian-Style Chicken, Potato, and Corn Soup)
8 servings
5 hours, 30 minutes total (Active 45 minutes)

Ingredients

For soup
  • 1 large yellow onion
  • 6 cloves garlic
  • 1 ¾ lb split chicken breasts
  • 4 tablespoons olive oil, divided
  • 1 tablespoon kosher salt
  • 1 tablespoon pepper
  • 4 cups unsalted chicken stock (or broth)
  • 2 medium russet (or gold) potatoes
  • 2 medium red potatoes
  • 1 bunch fresh cilantro
  • 1 bunch green onions
  • 8 frozen cut ears of corn (or 1 ½ cups frozen corn kernels)
  • 1 tablespoon guascas (or dried oregano)

  • For toppings
  • 2 Hass avocados
  • ½ bunch fresh cilantro
  • 3 tablespoons capers
  • ½ cup crema Mexicana (or sour cream)

Steps

    1. Prepare soup. Chop yellow onion (1 cup) and garlic (2 tablespoons) coarsely. Place chicken, 2 tablespoons oil, yellow onions, garlic, salt, and pepper in large baking dish and toss to combine (wash hands). Cover and refrigerate 4 hours (or overnight).
    2. Preheat 4-quart Dutch oven on medium-high 2–3 minutes. Pour remaining 2 tablespoons oil into Dutch oven and add chicken mixture. Cook 6 minutes, turning and stirring occasionally, or until chicken is browned. Pour in stock and bring to a boil. Reduce heat to low; cover and simmer 25–30 minutes until chicken is 165°F. Meanwhile, peel potatoes and chop finely (about 2 cups each).
    3. Remove chicken and let stand to cool, leaving cooking liquid in Dutch oven. Return Dutch oven to medium and add potatoes. Cover and simmer 5 minutes. Tie cilantro and green onion bunches together with twine.
    4. Add corn, cilantro-onion bundle, and guascas to Dutch oven. Cover and simmer 15–20 minutes until potatoes are fork-tender. Meanwhile, discard skin from chicken and shred meat into bite-size strips.
    5. Remove cilantro-onion bundle. Return shredded chicken to Dutch oven; simmer 1–2 minutes until chicken is warmed through.
    6. Prepare toppings. Halve avocados, scoop out flesh, and slice; chop cilantro (½ cup) and capers. Ladle soup into serving bowls and serve with toppings.

Amount per ⅛ recipe serving: Calories 410, Total Fat 21g, Sat Fat 4.5g, Trans Fat 0g, Chol 55mg, Sodium 950mg, Total Carb 35g, Fiber 6g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 10%