Ajiaco (Colombian Chicken and Potato Soup)
A rich and creamy Colombian soup featuring chicken, potatoes, and guascas, an herb that gives it a unique flavor. This version is carefully crafted to exclude soy.
Ingredients
- about 680 g Chicken Breast
- 8 cups Chicken Broth
- about 1360 g Potatoes (Russet, Yukon Gold, and Papa Criolla)
- 1 large Onion
- 3 cloves Garlic
- 2 tablespoons Guascas (dried)
- 2 ears Corn on the Cob
- 1 cup Heavy Cream
- 0.25 cup Cilantro
- 1 medium Avocado
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine the chicken breast, chicken broth, chopped onion, and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 2Remove the chicken breast from the pot and shred. Set aside.
- 3Add the potatoes (peeled and chopped, except for the papa criolla which can be added whole) and guascas to the pot. Cook until the potatoes are very tender, about 20 minutes.
- 4Remove the corn on the cob and cut off the kernels. Set aside.
- 5Using an immersion blender, partially blend the soup to create a creamy texture. Leave some chunks of potato for added texture.
- 6Return the shredded chicken and corn kernels to the pot. Heat through.
- 7Stir in the heavy cream and season with salt and pepper.
- 8Serve hot, garnished with cilantro and avocado slices.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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