Ajiaco (Colombian Chicken and Potato Soup)
A traditional Colombian soup made with chicken, potatoes, and guascas, adapted to be gluten-free. This creamy and flavorful soup is perfect for a comforting dinner.
Ingredients
- about 910 g Chicken breasts
- 8 cups Chicken broth
- about 450 g Yukon Gold potatoes
- about 450 g Russet potatoes
- about 450 g Creole potatoes
- 1/4 cup Guascas
- 1 cup Onion
- 4 cloves Garlic
- 2 each Corn on the cob
- 1/2 cup Cilantro
- 1/2 cup Heavy cream
- 1 each Avocado
- 2 tablespoons Capers
- 2 teaspoons Salt
- 1 teaspoon Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine chicken breasts, chicken broth, Yukon Gold potatoes, Russet potatoes, Creole potatoes, guascas, onion, and garlic.
- 2Bring to a boil, then reduce heat and simmer for 60 minutes, or until the chicken is cooked through and the potatoes are very tender.
- 3Remove the chicken breasts from the pot and shred with two forks. Return the shredded chicken to the pot.
- 4Add corn on the cob and simmer for another 15 minutes.
- 5Stir in heavy cream and cilantro. Season with salt and pepper to taste.
- 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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