Colombian Ajiaco Chicken Potato Soup

Ajiaco is one of those soups that feels like a full meal in a bowl. This Colombian-style version simmers chicken, potatoes, corn, and herbs until the broth turns rich and comforting, then it is served with avocado, capers, and cream.

Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Serves: 6

Ingredients

• 2 pounds bone-in or boneless chicken thighs
• 10 cups chicken broth or water
• 1 small yellow onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 pounds Yukon gold potatoes, peeled and sliced
• 1 pound russet potatoes, peeled and diced
• 1 pound small yellow or creamer potatoes, halved
• 3 ears corn, cut into thirds
• 2 tablespoons dried guascas, if available
• 1/2 cup chopped cilantro
• Avocado slices, capers, heavy cream, and white rice for serving

Instructions

1. Add the chicken, broth, onion, garlic, salt, and pepper to a large pot. Bring to a boil, then reduce to a steady simmer.
2. Cook for 25 to 30 minutes, until the chicken is cooked through. Remove the chicken and set it aside.
3. Add all of the potatoes, corn, and guascas to the pot. Simmer for 35 to 45 minutes, stirring occasionally, until some potatoes break down and thicken the soup.
4. Shred the chicken and return it to the pot. Simmer for 5 to 10 more minutes.
5. Stir in cilantro, taste, and adjust the salt.
6. Serve hot with avocado, capers, cream, and rice on the side.

Tips

• Using different types of potatoes gives the soup its classic thick texture.
• If you cannot find guascas, the soup will still be delicious with extra cilantro, though the flavor will be less traditional.
• Add cream at the table instead of boiling it into the soup.