This Colombian chicken soup is thick, comforting and filling. The Ajiaco is made with tender shredded chicken and hearty potatoes simmered in a traditional broth. Perfect for a cold winter day or as a comforting meal at any time.
First, wash all the vegtables and cut in small cubes the three types of potatoes.
In a big pot add water so it can boil. To the water add salt, the garlic cloves bay leafs and onions and the chicken and let it cook for 18 minutes.
Remove the chicken from the pot and shred the chicken and put it on a side. Additionally add the corn and cook it for 10 minutes in the boiling water.
After the corn is cooked, add the sabanera potato and cook for other 10 minutes, you will add every 10 minutes a different ingredient. After you added the sabanera potato you will add the pastusa potatoes, then the yellow potato and for the last step add the guascas and let it cook for 7 minutes until you find a soup consistency and then incorporate the shredded chicken back to the pot with all the vegetables.
Now your soup is ready and you can serve it in a bowl and add heavy cream on the top and capers. On a side you will have your rice and avocado and this delicious soup is ready to enjoy!
Keyword Ajiaco, Colombian soup, cook and salsa, Sopa colombiana