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!
Preparation Time
30 mins
Cooking Time
2 hr
Total Time
2 hr 30 mins
Calories
399 Calories
Recipe Instructions
Step 1
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.
Step 2
Remove chicken from broth and let sit until cool enough to handle. Shred chicken in a large bowl and reserve for later.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
1 teaspoon salt
ground black pepper to taste
½ teaspoon dried thyme
1 bay leaf
8 cups water
½ bunch fresh cilantro
1 onion, roughly chopped
1 cup shredded Mexican blend cheese
2 garlic cloves
fresh cilantro, chopped
2 stalks celery, roughly chopped
1 large avocado, diced
1 (4 ounce) jar capers
1 large carrot, roughly chopped
3 pounds chicken breasts
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
