Ajiaco (Colombian Chicken and Potato Soup)
A rich and creamy soup made with chicken, potatoes, guascas, and corn. Naturally gluten-free and comforting.
Ingredients
- about 680 g Chicken breasts
- about 910 g Potatoes (creole, pastusa, sabanera)
- 8 cups Chicken broth
- 1/4 cup Guascas (dried)
- 2 ears Corn on the cob
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1/4 cup Cilantro, chopped
- 1/2 cup Cream
- 1 large Avocado, diced
- 2 tbsp Capers
- 1 tsp Salt
- 1/2 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine chicken breasts, potatoes, chicken broth, guascas, corn on the cob, onion, garlic, salt, and pepper.
- 2Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until chicken is cooked through and potatoes are very tender.
- 3Remove chicken from the pot and shred with two forks. Return chicken to the pot.
- 4Remove corn from the pot and cut the kernels off the cob. Return kernels to the pot.
- 5Stir in cream and cilantro. Simmer for another 5 minutes.
- 6Serve hot, garnished with avocado and capers.
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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