Easy Colombian Ajiaco Soup Recipe

I share my Colombian Ajiaco soup recipe in 2024, and Colombian Ajiaco soup ingredients and a lot of you have asked me for a basic introduction to what Colombian Ajiaco soup actually is. So, without any further ado… Let’s get into it.

How to Make Colombian Ajiaco Soup Recipe

To Make Colombian Ajiaco soup, Simmer chicken thighs, potatoes, corn, and guascas leaves in a flavorful chicken broth. Shred chicken and served soup garnished with avocado, cilantro, and lime juice. Enjoy the leftovers Colombian Ajiaco soup later over rice with more shredded chicken, avocado, and herbs for a second meal.

According to my cousin, who tasted my avocado-garnished bowl of homemade Colombian Ajiaco soup, it was even more heartwarming and flavorful than our aunt’s original Ajiaco recipe.

Colombian Ajiaco Soup Ingredients

• 2 pounds boneless, skinless chicken thighs
• 3 quarts low sodium chicken broth
• 4 medium russet potatoes, peeled and cubed
• 4 ears fresh sweet corn, kernels sliced off the cob
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 large avocado, diced, plus more for serving
• 1 cup cilantro, chopped, plus more for garnish
• 2 teaspoons dried oregano
• 1⁄2 teaspoon cumin
• 4 ounces guascas leaves, chopped (or baby spinach as substitute)
• 2 cups cooked white rice
• Lime wedges, for serving
• Salt and pepper to taste

Step-by-Step Instructions

Step 1) In a large pot over medium-high heat, combine chicken thighs, chicken broth, potatoes, corn kernels, onion, garlic, one diced avocado, cilantro, oregano, cumin and guascas leaves. Season generously with salt and pepper.

Step 2) Bring soup to a boil, then reduce heat and simmer for 30-40 minutes, until potatoes and chicken thighs are very tender.

Step 3) Transfer the chicken to a cutting board. Shred chicken into bite-size pieces using two forks. Return shredded chicken to soup.

Step 4) To serve the first course, ladle Ajiaco soup into bowls and garnish with extra cilantro and diced avocado. Squeeze fresh lime juice over each bowl.

Step 5) For the second course, add 1⁄2 cup cooked rice to each bowl and stir to combine. Top rice and soup mixture with more shredded chicken, avocado, cilantro, and a squeeze of lime. Enjoy!

Ajiaco Soup Variations

Here are some popular variations of Ajiaco Soup you may like:

• Instead of chicken, you can use seafood such as fish, shrimp, or crab to make a seafood version of Ajiaco. Simply add the seafood towards the end of the cooking process to prevent overcooking.
• You can also use beef, such as beef stew meat or brisket, as the protein in Ajiaco. Brown the beef in a separate pan before adding it to the soup, and let it simmer in the broth until it’s tender and flavorful.
• If you like your Ajiaco with a kick, you can add extra jalapeno or serrano peppers, or even some hot sauce, to amp up the heat. Be sure to adjust the spiciness to your liking and taste as you go to avoid making it too spicy for your palate.
• If you prefer a creamier texture, you can add more cream or sour cream to the soup, or even blend a portion of the soup to create a thicker consistency. This will result in a richer and creamier Ajiaco.

Colombian Ajiaco Soup about Faq’s

• Ina Garten’s Butternut Squash Soup

How to Store and Reheat Homemade Colombian Ajiaco Soup

The importance of proper storage and reheating Colombian Ajiaco Soup to maintain the flavors and quality of this delicious dish. Here’s what you can do:

Storing Ajiaco Soup

• Ajiaco soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
• It’s important to allow the soup to cool to room temperature before transferring it to a container.
• If you have leftover garnishes, such as avocado, capers, or cilantro, it’s best to store them separately to maintain their freshness.

Reheating Ajiaco Soup

• To reheat Colombian Ajiaco Soup, you can use a stovetop or microwave method.
• If using a stovetop, simply transfer the desired amount of Ajiaco to a pot and heat over medium-low heat, stirring occasionally, until heated through.
• Be careful not to bring it to a rolling boil, as this can overcook the ingredients and affect the texture of the potatoes.
• If using a microwave, transfer the Ajiaco to a microwave-safe bowl and cover it with a microwave-safe lid or wrap it with a microwave-safe cover.
• Heat on high in 1-minute intervals, stirring in between, until heated through.

Colombian Ajiaco Soup

Learn how to make columbian ajiaco soup at home. Follow these step by step instructions and recipe to make authentic ajiaco soup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine Columbian

Servings 6 peoples

Calories 245 kcal

Ingredients

  

• 2 pounds boneless skinless chicken thighs
• 3 quarts low sodium chicken broth
• 4 medium russet potatoes peeled and cubed
• 4 ears fresh sweet corn kernels sliced off the cob
• 1 large onion diced
• 4 cloves garlic minced
• 1 large avocado diced, plus more for serving
• 1 cup cilantro chopped, plus more for garnish
• 2 teaspoons dried oregano
• 1/2 teaspoon cumin
• 4 ounces guascas leaves chopped (or baby spinach as substitute)
• 2 cups cooked white rice
• Lime wedges for serving
• Salt and pepper to taste

Instructions

 

• In a large pot over medium-high heat, combine chicken thighs, chicken broth, potatoes, corn kernels, onion, garlic, one diced avocado, cilantro, oregano, cumin and guascas leaves. Season generously with salt and pepper.
• Bring soup to a boil, then reduce heat and simmer for 30-40 minutes, until potatoes and chicken thighs are very tender.
• Transfer the chicken to a cutting board. Shred chicken into bite-size pieces using two forks. Return shredded chicken to soup.
• To serve the first course, ladle Ajiaco soup into bowls and garnish with extra cilantro and diced avocado. Squeeze fresh lime juice over each bowl.
• For the second course, add 1⁄2 cup cooked rice to each bowl and stir to combine. Top rice and soup mixture with more shredded chicken, avocado, cilantro, and a squeeze of lime. Enjoy!

Keyword Columbian Ajiaco Soup