Ajiaco! Colombian Soup Recipe and How To

Put 1/3 cup of onions, 1/2 cup of cilantro, 2 tablespoons of guascas, and 2 chicken breasts into a big pot.

Add enough water to cover the ingredients and boil for 1 hour.

Peel 5 of each type of potato except for the Creole ones.

Cut the bigger potatoes into cubes and cut half of the Creole potatoes in half.

After an hour, remove the chicken and add sweet corn, simmer for an additional 20 minutes.

Shred the chicken while the corn is cooking.

Add the potatoes to the pot.

If there isn't enough water, add chicken broth to cover the potatoes.

Boil for 20 minutes.

Take out a cup or two of potatoes to mash for thickness, then add it back to the soup.

Add the shredded chicken back in.

Season with salt and pepper to taste and add more guascas if desired.

Serve with rice and avocado.

Equipment Needed

Allergens