Colombian Ajiaco Chicken Potato Soup

Latin · 75 min · Chicken · gluten-free, high-protein

Shop ingredients

Ingredients

• 2 lb bone-in chicken breasts
• 2 russet potatoes
• 3 yukon gold potatoes
• 1 lb baby creamer potatoes
• 3 ears corn on the cob
• 3 tbsp guascas (dried herb)
• 4 scallions
• 1/2 cup heavy cream
• 1/4 cup capers

Method

1. Simmer chicken with scallions in 10 cups salted water for 25 minutes, then remove, shred, and reserve the broth.
2. Add russet and yukon potatoes to the broth and cook 20 minutes until they break down and thicken the soup.
3. Add baby potatoes, corn cobs cut in thirds, and guascas; simmer 20 minutes until tender.
4. Return shredded chicken to warm through.
5. Serve topped with cream and capers stirred in at the table.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook