Colombian Ajiaco Chicken Potato Soup
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 75 min · Chicken · gluten-free, high-protein
470 cal
34g protein
52g carbs
14g fat
per serving · estimated
Ingredients
- 3/4 lb bone-in chicken breasts
- 1 russet potatoes
- 1 yukon gold potatoes
- 1/4 lb baby creamer potatoes
- 1 ears corn on the cob
- 1 tbsp guascas (dried herb)
- 2 scallions
- 1/4 cup heavy cream
- 1/4 cup capers
Method (tap to check — screen stays awake)
- Simmer chicken with scallions in 10 cups salted water for 25 minutes, then remove, shred, and reserve the broth.
- Add russet and yukon potatoes to the broth and cook 20 minutes until they break down and thicken the soup.
- Add baby potatoes, corn cobs cut in thirds, and guascas; simmer 20 minutes until tender.
- Return shredded chicken to warm through.
- Serve topped with cream and capers stirred in at the table.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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