Hearty Colombian Ajiaco with Guasca Herbs
A Comforting South American Chicken Soup
Ajiaco is a traditional Colombian soup that combines tender chicken, potatoes, corn, and flavorful guasca herbs — a hearty meal for any occasion.
- 1 h 45 min
- 6
- Intermediate
Ingredients
For the Broth
For the Soup
For the Toppings
Preparation
Marinating the Chicken
Combine Ingredients
Combine the chicken breasts with the onion and garlic in a large pot.
For an authentic taste, be sure to find dried guasca herbs, a key ingredient to the flavor profile of this dish.
Season and Add Water
Add salt, pepper, and the 8 cups of water.
Cook the Chicken
Bring to a boil for about 30 minutes or until the chicken is fully cooked.
Preparing the Soup Base
Shred the Chicken
Remove and shred the chicken once cooked, setting aside the broth.
Shredding the chicken finely helps it absorb more of the soup's flavor.
Add Potatoes and Corn
In the same broth, add the potatoes and corn.
Season and Simmer
Stir in the guasca herbs and simmer for 30 minutes.
Monitor the heat to maintain a gentle simmer to prevent overcooking the potatoes.
Cooking Process
Simmering the Soup
Allow the potatoes to cook thoroughly until tender and slightly breaking down.
Incorporating Chicken
Reintroduce shredded chicken to blend flavors.
Thickening the Base
Allow the soup to thicken naturally with the breakdown of papa criolla potatoes if used.
Plating & Serving
Hearty Colombian Ajiaco with Guasca Herbs
Hearty Colombian Ajiaco with Guasca Herbs
Garnish and Serve
Serve the soup in individual bowls. Top each serving with slices of avocado, a sprinkle of capers, and a drizzle of heavy cream.