Hearty Colombian Ajiaco Recipe You’ll Want All Winter Long
This Colombian Ajiaco is a hearty chicken and potato soup that’s pure comfort in a bowl. Made with shredded chicken, three types of potatoes, corn, and the traditional Colombian herb guasca, it’s rich, warming, and deeply satisfying — the perfect winter meal that tastes even better the next day.
- Time: 110 min
- Servings: 6
Source: 3 Ingredients or less
Ingredients
- large bone-in, skin-on chicken breasts
- water
- ears of corn, each cut into thirds
- medium russet potatoes, peeled and sliced
- medium red potatoes, peeled and sliced
- medium Yukon gold potatoes, peeled and sliced
- medium white onion, chopped
- garlic cloves, minced
- teaspoons dried guasca
- teaspoons salt
- teaspoon black pepper
- chopped fresh cilantro
- crema or sour cream
- ripe avocado, sliced
- cooked white rice
- Capers
- Guasca: The defining herb in Ajiaco, giving it its signature earthy flavor. Subs
- Three potatoes: Russet thickens, red holds shape, and gold adds creaminess
- Chicken: Bone-in breasts create a rich broth; thighs also work
- Corn: Fresh is best, but frozen works too
- Shortcuts: Use rotisserie chicken for convenience, adding it near the end of coo