Ajiaco de Pollo (Colombian Chicken & Potato Soup)
A fragrant chicken soup brimming with three kinds of potatoes, corn, and guasca, delivering comfort without excess richness.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Combine chicken, water, garlic, cumin, salt and pepper in a large pot; bring to a boil, then reduce to a gentle simmer and skim any foam for 20 minutes.
-
Step 2 of 5
Remove the chicken, set aside to cool, then shred the meat off the bones, discarding the skin and bones.
-
Step 3 of 5
Add all three potatoes and corn pieces to the broth; simmer 25 minutes until the potatoes begin to soften and the soup thickens slightly.
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Step 4 of 5
Stir in the shredded chicken, cilantro and guasca; cook another 5 minutes, adjusting salt if needed, until everything is heated through and the potatoes are fully tender.
-
Step 5 of 5
Ladle the soup into bowls and serve with a wedge of lime and a side of sliced avocado if desired.
Notes from the kitchen
If guasca is unavailable, substitute with a pinch of dried oregano and a splash of lime juice for a similar earthy note. Soup stores well refrigerated for 3 days; reheat gently to avoid breaking down the potatoes further.
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