So this a famous Colombian soup I thankfully grew up eating and making (thank you momma). Ajiaco soup just has so much flavor, that you will want to eat it on a good day not a sick day. If you look up the recipe for this soup there a different ways people make it, but I’m going to give you the easiest and quickest recipe with the same delicious end result. Please let me know if you love this Ajiaco soup as much as I and my loved ones do!
- 1 box of chicken or bone broth OR 8 cups of water (will add one cube of Knorr cube Bouillon Chicken “Caldo con Sabor de Pollo” to season. Yes you can find this at any grocery store).
- Yukon potatoes
- 1 jar of capers
- 1 clove garlic
- 1/2 pint of heavy cream (some people top the soup with sour cream instead – heavy cream in the soup is better trust me)
- 1 can of sweetened corn (just because I prefer it off the cob, totally up to you)
- 1 medium red onion or yellow if you like, I’m just obsessed with red onions.
- 4 Chicken thighs or 2 chicken breasts.
So here is how I make it easy, I add everything to the pot at once in the beginning. I cut up the potatoes in chunks before I toss them in. You can add the cilantro, heavy cream, and capers (including the juice from the jar) 20 minutes in. At 20 minutes, I take out the chicken and cut it up (you can use your own shredded chicken process), and then toss it back in. Let cook for another 20 minutes or until chicken and potatoes are cooked.
For even MORE flavor, I top it with fresh cilantro, avocado, and red onion.