Ajiaco is a unique Colombian dish, especially beloved in the city of Bogota. It’s a hearty chicken soup made with potatoes and corn on the cob. A delicious soup to share with family and friends.
- Prep Time 20 Minutes
- Cook Time 75 Minutes
- Total Time 95 Minutes
- Serves 4 People
- 1kg bag of Ajiaco Potato & Corn Soup Mix – Cheeky Foods
- Guascas to taste (small bag included on Ajiaco Soup Mix)
- 1 tablespoon olive oil
- 500g chicken breast
- 2 large onion, chopped
- 4 garlic cloves, minced
- 8 cups chicken stock
- 1 teaspoon salt, more to taste
- 1 teaspoon ground black pepper, more to taste
- 1 bunch coriander, chopped (about 2 cups)
- 3 green onions, chopped (greens and whites)
- Heat olive oil in a large soup pot over medium heat. Add chicken, onions, and garlic and brown outside of chicken for 1-2 minutes each side.
- Add chicken stock, salt, pepper, cilantro, green onion, and guascas and bring soup to a boil.
- Reduce heat to medium-low and simmer until chicken is cooked throughout, about 20 minutes.
- Remove chicken and set aside to cool. Add the Ajiaco Soup Mix ingredients, about 8 minutes.
- In the meantime, use a fork to shred chicken breasts.
- Add shredded chicken back to soup and simmer on low another five minutes.
- Season to taste with more salt, pepper, and guascas.
- Serve in a soup bowl and on the side white rice, sliced avocados, cream and capers.
Colombian Ajiaco can be cooled and stored in the refrigerator for up to five days. It is also a soup that has more flavour after a few days and holds up well when frozen. We froze ajiaco and thawed it after a month and it was delicious.Toppings2 cups white rice, cooked2 avocados, thinly sliced½ cup heavy cream½ cup capers, drained