Ajiaco Colombian Chicken and Potato Soup Recipe

Ingredients

• 2 quarts homemade chicken stock (or low-sodium canned stock)
• 1 whole bone-in, skin-on chicken breast, split (12 to 16 ounces total)
• 1 large onion, split in half
• 2 bay leaves
• 2 pounds russet potatoes (about 2 medium) peeled and cut into rough 1-inch chunks
• 2 pounds papas Criollas (about 20 potatoes), peeled
• 1 pound Red Bliss potatoes (about 2 small), peeled, split into quarters lengthwise, and cut into 1/2-inch slices
• 1/4 cup dried guascas (see note)
• 2 ears corn, shucked and broken into 3 pieces each
• 1 small onion, finely diced (about 3/4 cup)
• 2 tablespoons chopped cilantro
• 1 serrano or 1/2 jalapeño chile, seeded and finely minced
• Kosher salt and freshly cracked black pepper
• 1/2 cup sour cream, thinned with 1 tablespoon milk
• 1/2 cup capers, rinsed, drained, and roughly chopped
• 1 ripe avocado, preferably smooth, light-green fuerte variety, sliced into wedges

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag