Ajiaco is Colombia's best-known traditional dish, also known in my family as the soup of love. Everybody who tries it falls for it!

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Recipe Summary

prep:
30 mins
cook:
2 hrs 5 mins
total:
2 hrs 35 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, water, onion, carrot, celery, 1/2 bunch cilantro, garlic, bay leaf, salt, thyme, and black pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce heat and simmer until chicken is no longer pink inside, about 1 hour.

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  • Remove chicken from broth and let sit until cool enough to handle. Shred chicken in a large bowl and reserve for later.

  • Transfer cooked vegetables and 1 cup broth to a blender, working in batches if needed. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot.

  • Increase heat to medium-high and add Yukon Gold potatoes, red potatoes, and russet potatoes to the pot. Add corn cobs and continue cooking soup until potatoes soften and start to dissolve, about 1 hour.

  • Season ajiaco with salt and transfer to a large serving bowl. Place shredded chicken, crema, 1 bunch chopped cilantro, Mexican cheese blend, diced avocado, chopped hard-boiled eggs, and capers in individual pretty serving bowls to be served with the soup as garnish.

Cook's Notes:

Feel free to substitute chicken thighs for breasts.

When ready, the broth should be thick, but not too much. The potatoes should dissolve a little, but still have bite-sized pieces.

Use corn skewers to eat the corn on the cob.

Nutrition Facts

399 calories; protein 26.4g 53% DV; carbohydrates 45.7g 15% DV; fat 13.4g 21% DV; cholesterol 101.3mg 34% DV; sodium 483.5mg 19% DV. Full Nutrition
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