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This easy Ajicao Soup recipe is very simple to prepare using ingredients you can find at any grocery store. It is packed with hearty chicken, soft potatoes, snappy corn and is served with sour cream, capers, and avocado for a delicious dinner!
In case you’ve never heard of it, Ajicao is a hearty chicken soup with potatoes and corn that hails from South America, particularly Colombia, Peru, and Cuba. It has rich, flavorful broth and the combination of lean protein with carbohydrates makes it a satisfying complete meal that pleases the belly and soul.
For me, it is a unique take on chicken soup that I just adore! I discovered it at a local restaurant and found myself returning back over and over for the magical comfort food.
After many trips to this restaurant, it dawned on me that I should make my own homemade version, so I set out to scour the internet for recipes. I kept running into bottlenecks, where the recipes called for a couple of ingredients that we don’t have in our regular grocery stores here.
So after some more research, I devised my own version that uses ingredients anyone can find anywhere.
I want to be clear that my version is not the same classic version that you will find in Colombia, Peru, or Cuba, but it is certainly delicious and I think you’ll love it just the same. Here are some key differences in my own version.
Why This Recipe Is Different:
This is not a traditional ajiaco recipe. I created this recipe to be approachable for anyone who only has access to a regular grocery store. A few swaps differentiate my easy version from the classic version.
- Herbs: The traditional version uses dried guascas, which is a Colombian herb. I haven’t seen it in regular grocery stores, but it can be found in some latin grocery stores. To make this recipe easily accessible to everyone, I swapped out the guascas for bay leaves and parsley.
- Potatoes: Papas criollas, which are a small potato with creamy texture and some sweetness, are used in ajiaco and Colombian cooking. I haven’t seen this type of potato in the U.S., but you can absolutely use them in place of Yukon gold potatoes if you have access to them. Many people use russet potatoes or red bliss potatoes too.
- Chicken Selection: Traditional ajiaco uses bone-in chicken breasts or other bone-in pieces for richness. I take an easier and quicker route by using boneless pieces.
Ingredient Notes:
Boneless Skinless Chicken Thighs: One of the main ingredients in Colombian Ajiaco is chicken! As mentioned above, bone-in chicken pieces are traditionally used, but I use boneless chicken thighs to maintain richness and tenderness while also saving time.
Use up to 4 pounds of bone-in chicken pieces if you prefer the authentic route.
Yellow Onion and Fresh Garlic: Onion and garlic set the savory stage for yumminess.
Yukon Gold Potatoes: Soft, creamy potatoes bring a comforting essence to the meal. Other types of potatoes, like russet potatoes or red potatoes, work too!
Fresh Corn: Fresh husks of corn or canned corn add natural sweetness and little pops of texture. Save time by using one can of corn, or stick with the traditional method by using shucking 2-3 husks or chopping the corn cobs into chunks.
Jalapeno Pepper: A little smoky flavor comes from a jalapeno or a serrano. For a mild soup, remove the seeds and innards. For a little spice, leave in the seeds.
Seasonings: Bay leaves and fresh parsley take the place of Colombian guascas, which is a Columbian herb blend. They bring fresh herby flavor to the soup.
Chicken Stock: Colombian ajiaco typically uses homemade chicken stock. If you have some on hand, this is a great place to put it! If not, use store-bought chicken broth or chicken bone broth.
Avocado Oil: The cooking oil used to sauté the onion and garlic. I like using avocado oil because it has a neutral flavor and doesn’t burn at high temperatures. Olive oil and canola oil work too.
For Serving:
Sour Cream or Greek Yogurt: Used as the creamy base for aji, a creamy caper sauce to drizzle on top of the soup.
Capers: Bring a huge briny flavor and a tanginess that complements the richness of the soup. Mix them with Greek yogurt or sour cream, or sprinkle them over the soup for briny flavor.
Dried Dill: Adding a touch of dried or fresh dill to the yogurt caper mixture gives a little herby essence that I find to be lovely.
Avocado: Creamy avocado pairs magically with a hearty chicken soup!
Lime: For drizzling over the soup or the avocado to prevent it from turning brown, fresh limes add tangy citrus flair.
Fresh Cilantro: Chop it finely and add it to your creamy caper sauce, sprinkle it over the soup, or leave it out entirely.
What To Serve with Ajiaco Soup:
Ajiaco is often served with sour cream (or a Colombian equivalent, crema), capers, avocado, green onions, and sometimes a side of rice or tortillas. With this in mind, feel free to serve the soup with your favorite toppings or side dishes.
How to Make Easy Aijaco Soup:
Heat the avocado oil in a large stock pot such as a Dutch oven over medium heat.
Add the chopped onion and saute, stirring occasionally, until it has softened, about 5-8 minutes. Stir in the minced garlic and continue cooking for another 2-3 minutes.
Move the onion and garlic off to the side and place the boneless thighs in the pot in a single layer. Brown for 2-3 minutes per side.
Add in the rest of the ingredients for the soup, cover, and bring to a full boil. Reduce the heat to low and simmer for 40-50 minutes, or until the chicken is cooked through and the potatoes are very tender.
Use tongs to transfer the chicken thighs to a cutting board. Use two forks to shred the chicken and place it back in the pot.
In a small bowl, stir together sour cream (or Greek yogurt), capers, dried dill, chopped cilantro (if desired), and a drizzle of lime juice. Stir well to combine.
Serve ajiaco in large bowls with the creamy caper mixture on top and some sliced avocado. Enjoy!
Storage Options:
- Refrigerator: Transfer leftovers to a large airtight container and refrigerate for up to 1 week.
- Freezer: Double bag the soup in two freezer bags, or store in a freezer-safe container for up to 2 months.
The next time you’re craving soul-filling food, whip up a pot of this chicken and potato soup! This delicious recipe may just find its way into your own recipe box to return to over and over again.
If you love making homemade soups, also try some of my other reader favorites.
More Popular Soup Recipes:
- Coconut Lime Fish Soup
- Zucchini Yellow Squash Soup
- Vegetable Coconut Curry Soup
- Hearty Ground Turkey Soup with Vegetables
- Immunity-Boosting Turmeric Chicken Soup
- Ground Beef and Cabbage Soup
Ajiaco Soup Recipe
Ingredients
- 2 Tbsp avocado oil
- 1 yellow onion, finely chopped
- 5 cloves garlic, minced
- 1.5 to 2 pounds boneless skinless chicken thighs
- 1.5 pounds yukon gold potatoes, peeled and chopped into large chunks
- 2 ears corn, shucked, or 1 (15-oz) can corn, drained
- 2 bay leaves
- 2 Tbsp fresh parsley, chopped
- 1 jalapeno, seeded and minced
- 6 cups low-sodium chicken broth*
- 1/2 tsp sea salt, to taste
- ¼ tsp black pepper, to taste
For Topping:
- ½ cup sour cream or Greek yogurt
- ½ cup capers
- ½ tsp dried dill, optional
- 1 avocado
- 1 to 2 limes, cut into slices
Instructions
- Heat the avocado oil in a large stock pot such as a Dutch oven over medium heat.
- Add the chopped onion and saute, stirring occasionally, until it has softened, about 5-8 minutes. Stir in the minced garlic and continue cooking for another 2-3 minutes.
- Move the onion and garlic off to the side and place the boneless thighs in the pot in a single layer. Brown for 2-3 minutes per side.
- Add in the rest of the ingredients for the soup, cover, and bring to a full boil. Reduce the heat to low and simmer for 40-50 minutes, or until the chicken is cooked through and the potatoes are very tender.
- Use tongs to transfer the chicken thighs to a cutting board. Use two forks to shred the chicken and place it back in the pot.
- In a small bowl, stir together sour cream (or Greek yogurt), capers, dried dill, chopped cilantro (if desired), and a drizzle of lime juice. Stir well to combine.
- Serve ajiaco in large bowls with the creamy caper mixture on top and some sliced avocado. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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