There’s no cream in this delicious creamy Colombian chicken soup: it’s thickened with potatoes and corn and has plenty of tender shredded chicken.
(Adapted from Cooking Light Global Kitchen)
This is a hearty soup, verging on stew. The broth is rich and creamy but without any cream! It’s made from chicken stock, pureed corn and grated potatoes.
Once the soup has cooked down to a wonderfully thick consistency, more corn and potatoes are added, along with shredded chicken, carrots, cilantro, and lime juice. The final tasty layer is a garnish of cubed avocado and salty capers.
Chicken thighs are so delicious when you simply salt and pepper them, drizzle a little olive oil over them, and roast them in the oven for 20 minutes. Then they can easily be shredded and added to the soup.
Ajiaco is a very popular dish in Bogota – Colombia’s capital city. My version is inspired by the classic Colombian dish but not quite the same. The traditional recipe calls for whole chunks of corn on the cob. I opted for kernels.
Another ingredient always found in the traditional version is an herb called guasca, which is common in South America but also not so easy to find outside of SA – at least not in Newton Massachusetts. Luckily, a couple of bay leaves simmered in the broth make a good substitute.
I like to serve Colombian chicken soup with a simple mixed green salad with cucumbers and tomatoes and a limey dressing. It makes a great weeknight dinner but I also wouldn’t hesitate to serve Ajiaco to company – it’s got layers of great taste plus a touch of the exotic!
MORE DELICIOUS CHICKEN SOUP RECIPES FROM PANNING THE GLOBE:
Here’s the recipe for Colombian Chicken Soup. If you try this recipe I hope you’ll come back to leave a rating and a comment. I’d love to know what you think!
PrintColombian Chicken Soup: Ajiaco
Creamy chicken Soup, thickened with potatoes and corn, brimming with tender chicken, potatoes and vegetables. naturally gluten-free and dairy free.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 6-8
- Category: Soup
- Cuisine: Colombian
Ingredients
- 12 boneless skinless chicken thighs
- 1 teaspoon kosher salt
- several grinds of fresh ground black pepper
- 4 tablespoons olive oil, divided
- 1 cup chopped onion (1 medium onion)
- 5 cups low salt chicken broth (such as Swanson’s), divided
- 2 cups corn kernels, divided (fresh or frozen & defrosted)
- 1 1/2 teaspoons chopped fresh oregano leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 bay leaves (substitute 2 teaspoons chopped guasca, if you can find it)
- 2 medium baking potatoes (about 1 pound), peeled and grated or finely diced.
- 3 medium yukon gold potatoes or other waxy potatoes (about 1 pound) peeled and cut into 1-inch cubes.
- 2 carrots, peeled and thinly sliced crosswise (about 3/4 cup)
- 1/4 cup chopped cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons salt
- 1/2 teaspoon Tabasco sauce or other hot pepper sauce
- 1/4 teaspoon freshly ground black pepper
- Garnish
- 1 cup cubed avocado, spritzed with a little lime juice to keep it from turning brown
- 1 1/2 tablespoons capers, rinsed
Instructions
- Roast the chicken thighs Preheat the oven to 425ºF. Spread thighs out in a large baking dish that holds them in a single layer. Sprinkle with 1 1/2 teaspoons salt and a few grinds of black pepper. Drizzle with 2 tablespoons olive oil. Roast in the middle of the oven for 20-25 minutes, until chicken is cooked through. Remove baking dish from oven. Cover with foil and set aside for 10-15 minutes. Shred chicken by hand or by pulling it apart with two forks.
- Make corn puree In a blender, puree 1 cup of corn with 1 1/2 cups chicken broth. Set aside.
- Make soup base Heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add onions and cook, stirring occasionally, for 5 minutes until softened. Pour corn puree to the pot, along with the grated or finely diced baking potatoes, the remaining 3 1/2 cups chicken broth, oregano, thyme and bay leaves. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally. Add cubed yukon gold potatoes and sliced carrots to the pot. Cover and simmer for 15 minutes.
- Finish the soup Add shredded chicken plus any accumulated juices in the baking dish, the remaining cup of corn, cilantro, lime juice, salt, pepper and Tabasco. Simmer, uncovered, for 5 minutes or until soup is heated through. Remove bay leaves.
- Garnish with avocado and capers
I could feel my eyes pop more open when I spied your photo of the soup. I am not even hungry right now. I am not familiar with soup. I tagged it in my personal recipe system. The avocado and capers on top of all that wonderful ‘stew’ was extra perfect.
Thank you for adapting and sharing.
I am Colombian andI found very sad that a great plate likethe Ajiaco, like one of a Colombian National plate was so reformes, next to desapear in this recipe, not close to the original that has more that 200 years!
This soup looks good…yes! But II IS NOT AJIACO!
Hi Lulu, Thank you for your comment. I’m so sorry that you were sad to see my non-traditional version of Colombian Chicken Soup. I tried to make it clear in my post that my recipe is “inspired” by Ajiaco but that it is not identical to traditional Ajiaco. I was very inspired by your wonderful national dish. Like many chefs, I often like to take my own creative direction with recipes. I appreciate your love of the authentic Ajiaco and I love it too! But in this particular recipe I was letting my own creative juices flow to create my own version. I hope you will give this recipe a chance and judge it based on how much you enjoy it. PS: I would love if you would send me your Authentic recipe so I can try your version and maybe I’ll post it on the blog as “Authentic Colombian Ajiaco.”
This soup is going to be made this week in this house. It looks like an outstanding recipe. Thank you!
Thanks Marian! I hope you enjoy it. 🙂
This soup was easy enough, delicious and a keeper. We loved it, Lisa. Thank you.
WOW! I am trying to follow a vegetarian diet at the suggestion of my doctor – tried vegan but vegetarian is better for me…HOWEVER – my husband is still and meat and potatoes kind of guy and I’m pretty sure he would love this…he can take just so much of going without…chicken and soup are right up his alley…weekend – here we come! No matter how hot it gets her in Tennessee – it’s chicken soup time! Thanks so much Lisa…
I Hope you’re husband enjoys Elaine! PS I just posted a recipe for you – a healthy vegetarian chilled tomato soup with avocado and lime that takes 15 minutes to make 🙂
I found this recipe on Pinterest and made it today–it was fantastic–thank you! My husband and I loved it. The grated potato and pureed corn add such a great texture.
Thanks Sarah! I’m so glad you and your husband enjoyed it!
I was able to make this last night with what I had on hand in the kitchen, substituted a sweet potato for the grated baking potatoes and the carrots. Great for a weeknight dinner.
Real Ajiaco does not have carrots, pureed corn or grated potatoes. Guscas are key in giving flavor and they can be easily found in the US. Sorry but the recipe is nothing like the original dish, should this soup something else because is totally misleading. Sorry
Hey Catherine…if this recipe is wrong, why not enlighten with the actual recipe.
I’ve made the “authentic” version of the soup you speak of. Honestly, this one is a lot better. The “authentic” version, while it tastes good, looks bland, yellow, and boring.
★★★★★
Ummm Catherine have you heard of adaptations? Also, no not EVERYONE in the US, especially in rural areas, has access to Guscas.
I appreciate variations on originals. Authentic does not necessarily mean best!
★★★★★
This recipe looks delicious, but having traveled to Colombia many times (my wife is Colombian), I have to agree with Catherine. Normally, variations on traditional recipes are fine, but ajiaco uses the herb guascas. Guascas have a very unique flavor that has no substitute and without it the soup really isn’t ajico. Ajiaco can typically be purchased at latino markets or on Amazon.
You can see the traditional recipe here: http://antojandoando.com/recetas/ajiaco-santafereno-aa/. It is in Spanish, but with lots of step-by-step photos.
Thanks Greg. It’s always great to get the scoop from those who know the authentic cuisine. The recipe you posted looks fantastic! I hope my followers will take your advice and try the soup with guascas so they can experience the true flavor of Ajiaco that you’re speaking of.
Made a big pot of this soup last night…..LOVE IT!! Great textures and flavors! I even garnished with the hot sauces as well. Original dish or not (noted in comment above)….Lisa, this is a keeper!
Thank you again!
Thanks so much for letting me know!!! Makes me very happy to know when my recipes are enjoyed!
Found this recipe last spring and tucked it away for a rainy day. Finally got to it today and it is FANTASTIC. Thanks for this, it’s a crowd-pleaser, my family and I really enjoyed it!!!! Great flavor, great texture. I’d make it again AND I’d serve it to company. Perfect for this stormy night!!
Thanks! I’m so happy to hear it!
This is a fabulous soup! Of course, it would be better if , as the real Colombian Ajiaco, “papas criollas” were used (small, no more than 2″ potatos with yellow potato, found only in Colombia)
★★★★★
HI Diana
you can find the papa criolla! in frozen Goya products!! they are a bit expensive but they are the real one’s!!!
EXCUSE ME!!!! BUT This is NO “COLOMBIAN AJIACO” OUR TRADICIONAL AND AMAZING SOUP. !
This Could be the chicken rice soup but you will need off course the rice and some pees!!!
AJIACO do NOT have cubes potatoes, NO tabasco!! carrots, cilantro, sweet corn, plus the chicken have to be cook “in” the broth NO apart! the different kind of potatoes is a clue! even if you cant have the papa criolla you can use 3 different kind of American one’s in slices no cubes. Closer to Newton MA or any other city in USA is plenty of latino market where you can find “Guascas”, PLUS you served white rice and delicious avocado!!
From CA – New England and Fl, I am pretty sure you can find the ingredient’s because I did it.!
your recipe sounds good but do not deserve to have the name of Colombia Ajiaco.
★
Hi Biatri, I adore the traditional cuisine of Colombia but sometimes I like to create my own version of a recipe that’s “inspired” by the traditional. I hope you’ll give mine a chance. Thanks so much for visiting Panning The Globe and for leaving a comment. ~ Lisa
I can see you are clearly loyal to the actual Columbian soup or stew, but NO, not everyone has access to your special ingredients, has time to track them down, or wants to pay extra for possibly unripe unusual produce.
This sounds good, and I plan to try it the way she has presented it.
Made this last night and the whole family loved it!
★★★★★
I’m so glad to hear it Barb!
I LOVE seeing different variations of traditional dishes. That is how “new” dishes are created anyway, right? Looks super delicious!!
★★★★★
Thanks Lorena!
This looks absolutely divine! I love recipes that are inspired by world cuisine because it enables people to get a chance to “taste the world” when they may not have otherwise. Thanks for sharing this delicious and warming soup with us. Can’t wait to try it on a cold day!
I haven’t tasted the original, but your “inspired by” version sounds wonderful to me. And by using ingredients that are easily found in most American groceries, you’ve made it accessible to all of us. Thanks. Definitely putting this on my to-do list.
i want to make this, but what are baking potatoes?
Baking potatoes are potatoes with a high starch content – russets are the best.
Very Tasty soup — the only change I made was to use shredded rotisserie chicken vs. the chicken thighs. Will be making this soup again.
★★★★
My neighbor is Columbian–I will have to make this for her sometime. She will love it!
I made this dish on Thursday. One mistake I made was adding both cups of fresh corn to the chicken stock and puréed it. In the end I just added a third cup of corn. I also used bone in thighs so I would have bones for stock later. I don’t know if it is Columbian or not but the avocado in the end is a must. I enjoyed this recipe and will make it again. Love your recipes.
Hi Cynthia, I love the idea of bone-in thighs. And I bet the was great with the extra corn. I’m so glad you enjoyed the soup 🙂
Made this today and it was yummy!!!
Lisa, Another delight. We’ve been enjoying it through these last few snow storms. Warming, hearty, delicious … and I think it is helping me recover from my cold! It is chicken soup after all. Thank you!
Hi Hill, I’m so glad to hear that you all enjoyed the Ajiaco. And I’m a big believer in Jewish penicillin for curing colds. 🙂
This was AMAZING. It takes me back to my first trip to Colombia, when I first fell in love with Ajiaco. I added Adobo the soup, and I absolutely loved it. I’m definitely keeping this recipe.
★★★★★
This is a delicious recipe and I’m making it for the second time. We love it! I ordered Guascas on Amazon. Half of this recipe makes plenty for two people & 2 meals.. I used fewer potatoes and less salt, as well as a rotisserie chicken for lack of time, So great! Thanks very much for sharing.
★★★★★
Thanks so much for your comment Suzanne. I’m so glad you’re enjoying the Colombian Chicken Soup! 🙂
I have to say I am proud Colombian but the Ajiaco soup is not chicken soup, the Ajiaco is basically a potato soup. It has not oregano or bay leaves not either carrots or many veggies, the base are potatoes, chicken, capers, cream and the green leaves called ‘guascas” that are so different to the bay leaves or the oregano leaves, my mother, grand mother, grate grand mother and aunts all of them used to prepare it and if you check the Colombian cooking literature , you will not fimd other thing than the “guascas” This souo looks delicious but it is not the real Ajiaco, this is a reformed version.
Yes I absolutely agree. This is not authentic – it’s my adaptation of Ajiaco. I tried to make that clear in my blog post. Thanks for your comment!
I started searching for Columbian recipes after a weekend get away to Cleveland for our 25th wedding anniversary. I was drawn to a columbian restaurant in Lakewood. The menu said everything is gluten free unless marked. My dream come true. Many of the patrons were eating the chicken soup. That is what lead me to your recipe. I wish I had tried at the restaurant but new it was a popular menu item. I made your soup tonight and it was a big hit. A great joy to not have to make two versions to accommodate my gluten intolerance. It was wonderful. I tried to find an authentic version but the highly rated are in Spanish. My house of picky eaters loved your soup which is no small task. Thanks!!!! I would love for your Columbine posters to send you an authentic recipe in English so you can post and we can all enjoy. Nice job we enjoyed.
Hello, Lisa, I am Colombian. However, I am one of those Colombians that is good in the kitchen and I have accepted that. I clicked on the recipe because of the title; I was intrigued. Yes, this is not how my mother would make it but I think this is how I would make it. I liked the idea of corn kernels, (although I love the chunks of corn cobs in the soup) and the shredded chicken idea. I am going to incorporate those to my cooking. I also loved how you garnished the soup with the avocado. Colombian cooking for me is very elaborate, lots of chopping, stirring and long hours on the stove. I just can’t. I agree with you that a chef or a cook makes the soup their own by adapting it to their taste. I only do two recipes exactly the same way every time. ONLY TWO. I kind of invent the wheel every time I cook. So, thank you for given the spotlight to a Colombian dish.
Alba.
Alba thank you for being open minded about my adaptation of your country’s wonderful dish. If you feel like sharing, I would love to know what your two special recipes are that you do exactly the same way every time. Lisa