Colombian Ajiaco (Chicken and Potato Soup)
Colombian Ajiaca is a chicken and potato soup made with corn on the cob, cilantro, and guascas–a herb from the daisy family used in Colombian cuisine. It is native to the region of Bogotá, Colombia’s sprawling, high-altitude capital, and is perfect for cold winter nights and whenever you need a bowl of comforting chicken soup.
Ingredients
Colombian Ajiaco
- 1 teaspoon olive oil
- 2 garlic cloves peeled & minced
- 3 green onions (scallions) chopped (greens & whites)
- 8 cups water
- 8 teaspoons Better Than Bouillon Roasted Chicken Base
- 2 pounds chicken breast
- 1/4 cup fresh cilantro chopped
- 1/4 cup guascas available online or in Latin markets
- 2 pounds yukon gold potatoes peeled & sliced into discs
- 2 ears of corn shucked & cut into 2-3 inch pieces
- salt and pepper to taste
Toppings
- 2 cups white rice cooked
- 2 avocados thinly sliced
- ½ cup heavy cream
- ½ cup capers drained
Instructions
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Heat olive oil in a large soup pot over medium heat. Add garlic and green onions, cook for 1 minute.
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Add water, Better Than Bouillon Roasted Chicken Base, chicken breasts, cilantro, guascas and bring soup to a boil. Reduce heat to medium-low and simmer until chicken is cooked throughout, about 20 minutes.
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Remove chicken and set aside to cool. Add potatoes and corn and cook until tender, about 15 minutes. In the meantime, use a fork to shred chicken breasts. Add shredded chicken back to soup and simmer on low another five minutes. Season to taste with more salt, pepper, or guascas if needed.
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Serve white rice, sliced avocados, heavy cream, and capers.
Recipe Notes
Leftovers and Storage: Colombian Ajiaco can be cooled and stored in the refrigerator for up to five days. It gets even more delicious after a few days and holds up well when frozen. You can freeze it for up to one month.
If you can't find the herb guascas, you can leave it out. It will still be delicious, just not 100% authentic.