Minutes Prep time: 40
Minutes Total time: 85
Servings: 12
Difficulty: Intermediate
SOUP:
8 cups reduced-sodium chicken broth
2 pounds russet potatoes, peeled and cut into 1 inch pieces
1 pound red potatoes, peeled and cut into ½ -1 inch slices
1 pound Yukon gold potatoes, peeled and cut into ½ -1 inch slices
2 pounds split chicken breasts with skin
4 green onions
1 large bay leaf
1/4 cup dried guascas
1/4 teaspoon salt
1/8 teaspoon cracked black pepper
AJI:
3 green onions, roughly chopped
1/2 cup roughly chopped onion
3 tablespoons fresh cilantro
1 Serrano pepper, seeded, roughly chopped
1 tablespoon lime juice
1/8 teaspoon salt
1 bag (10 oz each) Birds Eye® Steamfresh Sweet Corn
1 avocado, pitted, peeled, sliced
1/2 cup Mexican crema or heavy cream
1/3 cup capers, drained and roughly chopped
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 73 mg | 7% |
| Carbohydrate | 36 g | 12% |
| Cholesterol | 52 mg | 17% |
| Total Fat | 10 g | 15% |
| Iron | 3 mg | 14% |
| Calories | 312 kcal | 16% |
| Sodium | 592 mg | 25% |
| Protein | 22 g | 43% |
| Saturated Fat | 3 g | 16% |
| Sugars | 3 g | 0 |
| Vitamin C | 21 mg | 35% |
SOUP: Pour chicken broth, potatoes, chicken breasts, scallions, bay leaf, and guascas into a large pot. Add water as needed to cover chicken and potatoes and bring to a boil over high heat. Reduce heat to medium and simmer for 20 to 25 minutes until chicken is cooked and tender (165°F). Remove chicken and set aside to cool.
Continue to simmer potatoes about 30 minutes longer until russets are very tender and falling apart. Discard green onions and bay leaf. Use a whisk to mash russet potato pieces and stir (there should still be large pieces of the other potatoes left). Cook about 10 minutes longer until soup is thickened. Season with salt and pepper.
AJI: While soup is cooking, prepare the aji. Finely mince the green onion, onion, cilantro, and chile by pulsing in a small food processor. Transfer to a small bowl. Add ¼ cup water, 1 tablespoon lime juice, 1/8 teaspoon salt. Stir and set aside.
During the last 10 minutes of cooking the chicken potato soup, cook corn according to package directions. Drain and place in a serving bowl. Remove the chicken skin and bones and discard. Shred the chicken into small pieces and place in a serving bowl.
Serve Colombian ajiaco chicken potato soup with corn, pulled chicken, aji, avocado slices, crema, and capers on the side to top with as desired.
Guascas is an herb used in Colombian cooking and can be ordered online. If you can’t get your hands on any, try substituting oregano or 2 bay leaves. This soup is also traditionally made with papas Criollas (Andean potatoes) in place of the Yukon Gold Potatoes. They are hard to find in the US, but will make this recipe even more authentic if you are lucky enough to find them.
Colombian Ajiaco Chicken Potato Soup
