Colombian
Ajiaco Santafereño
A comforting and traditional Colombian chicken soup packed with flavors of corn, herbs, and avocado.
Total Time1 minute
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
35
Protein
45
Carbs
20
Fat
6
Fiber
0g
Sodium
Ingredients
- 3 boneless, skinless chicken breasts
- 6 cups chicken broth
- 4 medium potatoes (3 white and 1 yellow)
- 2 cups fresh corn (or 2 cups frozen corn kernels)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bunch guasca (or substitute with oregano if unavailable)
- 2 ripe avocados, halved
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- Fresh cilantro for garnish
- Capers for serving
Instructions
- 1In a large pot, heat a little oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- 2Stir in minced garlic, cooking for an additional 1-2 minutes until fragrant.
- 3Add the chicken breasts to the pot and pour in the chicken broth. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes until the chicken is cooked through.
- 4Remove the chicken from the pot and set aside. Add the potatoes and corn to the broth, cooking until the potatoes are tender, about 15-20 minutes.
- 5While the potatoes are cooking, shred the chicken using two forks. Return the shredded chicken to the pot once the potatoes are tender.
- 6Stir in the guasca and simmer for an additional 10 minutes to infuse the flavors. Adjust seasoning as needed.
- 7Serve hot in bowls, topped with slices of avocado, a drizzle of heavy cream (if using), fresh cilantro, and capers on the side.
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