Ajiaco (Chicken, Corn, and Potato Soup) Recipe | Yummly
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Ajiaco (Chicken, Corn, and Potato Soup)

WHIRLPOOL BRAND
13Ingredients
2Hours
430Calories
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Ajiaco (Chicken, Corn, and Potato Soup)

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Description

Each region of Colombia has its own specialties and characteristic dishes, and in Bogotá, the capital of the country, Ajiaco is one of the most popular. Satisfying and hearty without being heavy, this soup is made with chicken breast, three kinds of potatoes, corn, and an herb called guascas. This herb, which is in the daisy family, gives the soup a wonderful earthy flavor that’s faintly reminiscent of artichokes. Look for dried guascas online and in Latin markets. Papas criollas, small, deeply flavorful, and buttery tasting yellow potatoes (also called Andean potatoes) are a native Colombian ingredient. You won’t find them fresh in the United States, but Latin markets usually have them in the frozen aisle and bottled in jars. If you can’t find papas criollas, just replace them with baby yellow potatoes, as the texture is very similar. The recipe is a Yummly original created by Erica Dinho.

Ingredients

US|METRIC
4 SERVINGS
  • 12 oz. bone-in chicken breast (1 large, 12 to 16 ounces, skin removed)
  • 2 ears fresh corn (each cut into 2 pieces)
  • 2 scallions (finely chopped)
  • 1 clove minced garlic
  • 3 Tbsp. chopped fresh cilantro (plus more for serving)
  • 1/4 tsp. black pepper (plus more for serving)
  • 12 cups unsalted chicken broth
  • 2 medium red potatoes (6 to 8 ounces total, peeled and cut in half)
  • 2 medium white potatoes (6 to 8 ounces total, peeled and cut in half)
  • 2 Tbsp. dried guascas
  • 4 papas criollas (Andean potatoes, about 4 ounces total, frozen or jarred, unpeeled and left whole; or use baby yellow potatoes)
  • salt (to taste; optional)
  • 1/4 cup capers (drained, for serving)
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    Directions

    1. Put chicken, corn, scallions, garlic, 3 tablespoons cilantro, and pepper in a 5- to 6-quart Dutch oven or other pot. Add chicken broth; then cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until chicken is tender and cooked through, 25-30 minutes. Transfer the chicken to a plate with a slotted spoon and set aside.
    2. Continue cooking corn until it’s tender, about 15 minutes more. Add red potatoes, white potatoes, and guascas. Cook, covered, until potatoes are cooked through, about 25 minutes more.
    3. Add the papas criollas and simmer uncovered until all the potatoes are very tender, about 15 minutes more. Season soup to taste with additional pepper and with salt if you like.
    4. Shred chicken, discarding bones, and return to the pot. Serve the Ajiaco with capers on top, and with additional cilantro.
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    NutritionView More

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    430Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories430Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol55mg18%
    Sodium780mg33%
    Potassium2230mg64%
    Protein39g76%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate56g19%
    Dietary Fiber7g28%
    Sugars3g6%
    Vitamin A4%
    Vitamin C90%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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