Go Back
–+ servings
bowl of Colombian Ajiaco soup with corn on the cob and chicken, and sides of rice, avocado slices, capers, and sour cream.
Print Recipe
No ratings yet

Ajiaco Soup

This cozy Colombian soup is a nourishing, hearty dish that's comforting and easy to make at home.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Colombian, Southern
Servings: 6
Author: Marlynn Schotland

Equipment

Ingredients

  • 8 cups chicken stock plus more as needed
  • 2 bone-in, skin-on chicken thighs 12 to 16 ounces total
  • ½ medium yellow onion, diced about 1/3 cup
  • 5 garlic cloves, minced
  • 4 bay leaves
  • 1 Tablespoon dried oregano
  • 1 Tablespoons chopped fresh cilantro plus more for serving
  • 2 pounds mix of Yukon gold potatoes and fingerlings or red potatoes, cut roughly into 1-inch chunks
  • 2 ears corn shucked and broken into 3 pieces each
  • Kosher salt and freshly cracked black pepper

Serve with:

  • 1 cup cooked rice
  • sour cream
  • capers rinsed, drained
  • ripe avocado sliced into wedges

Instructions

  • Heat olive oil in a large Dutch oven or stockpot over medium-high heat.
  • Add the chicken, onion, and garlic. Brown the chicken on all sides.
  • Add the chicken stock, bay leaves, potatoes, oregano, and cilantro. Add more stock or water if necessary to cover the chicken and potatoes by about 1-inch.
  • Bring to a boil over high heat. Once boiling, reduce to a simmer and cook until chicken is cooked through (see notes), about 10-15 minutes.
  • Transfer chicken to plate and set aside until cooled to room temperature.
  • Add the corn cobs to the pot and cook until potatoes until they are completely tender and falling apart, about 30 minutes longer. Discard bay leaves. The soup should be thick, with large chunks of potatoes still remaining.
  • Remove from heat. Discard chicken skin and bones. Shred meat into bite-size pieces and set aside in serving bowl.
  • Season soup to taste with salt and pepper.
  • Garnish with chopped cilantro. Serve immediately, with a side of cooked rice, sour cream, capers, and avocado.

Notes

Makes approximately 4-5 servings.
Chicken doneness: Chicken is cooked through when a thermometer in the thickest part of the chicken meat has an internal temperature reading of 165°F. 
Storage: allow the soup to cool, then store in an airtight container in the refrigerator for up to 3-4 days. 

Nutrition

Calories: 407kcal | Carbohydrates: 53g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 510mg | Potassium: 1196mg | Fiber: 5g | Sugar: 9g | Vitamin A: 129IU | Vitamin C: 34mg | Calcium: 55mg | Iron: 3mg