Name: Ajiaco (Chicken, Sweet Corn, and Potato Soup)
Prep time: 30 min
Cook time: 125 min
Total time: 155 min
Ingredients: 3 pounds chicken breasts; 8 cups water; 1 onion, roughly chopped; 1 large carrot, roughly chopped; 2 stalks celery, roughly chopped; 0.5 bunch fresh cilantro; 2 garlic cloves; 1 bay leaf; 1 teaspoon salt; 0.5 teaspoon dried thyme; ground black pepper to taste; 8 small Yukon Gold potatoes, peeled and cut into 1-inch cubes; 8 small red potatoes, peeled and cut into thick slices; 8 small russet potatoes, peeled and cut into thick slices; 4 ears fresh corn, cut into 4 pieces; 1 (8 ounce) container Mexican crema; fresh cilantro, chopped; 1 cup shredded Mexican blend cheese; 1 large avocado, diced; 2 hard-boiled eggs, chopped; 1 (4 ounce) jar capers

Ajiaco (Chicken, Sweet Corn, and Potato Soup)

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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!

Recipe by maria joesaar

Published on May 15, 2019

Prep Time:

30 mins

Cook Time:

2 hrs 5 mins

Total Time:

2 hrs 35 mins

Servings:

Yield:

16 servings

Jump to Nutrition Facts

Ingredients

3 pounds chicken breasts
8 cups water
1 onion, roughly chopped
1 large carrot, roughly chopped
2 stalks celery, roughly chopped
½ bunch fresh cilantro
2 garlic cloves
1 bay leaf
1 teaspoon salt
½ teaspoon dried thyme
ground black pepper to taste
8 small Yukon Gold potatoes, peeled and cut into 1-inch cubes
8 small red potatoes, peeled and cut into thick slices
8 small russet potatoes, peeled and cut into thick slices
4 ears fresh corn, cut into 4 pieces
1 (8 ounce) container Mexican crema
fresh cilantro, chopped
1 cup shredded Mexican blend cheese
1 large avocado, diced
2 hard-boiled eggs, chopped (Optional)
1 (4 ounce) jar capers

Directions

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.
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 (per serving)

399	Calories
13g	Fat
46g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 399
% Daily Value *
Total Fat 13g	17%
Saturated Fat 6g	32%
Cholesterol 101mg	34%
Sodium 484mg	21%
Total Carbohydrate 46g	17%
Dietary Fiber 6g	21%
Total Sugars 4g
Protein 26g
Vitamin C 18mg	92%
Calcium 51mg	4%
Iron 3mg	14%
Potassium 1114mg	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.