Ajiaco soup

Ajiaco is a rich soup made out of a variety of potatoes, along with corn, chicken, and herbs. Measurements are approximated because the best Colombian chefs add in "just the right amount" from experience rather than a recipe. I've done my best to approximate for home use what they do for restaurant-sized preparation.

This is our recipe for Colombian ajiaco - chicken and potato soup, considered by comfort food for many Colombians, especially in the capital city, Bogota.

If you like Chicken Soup, you will love this recipe. In Colombian cuisine, this is the most representative dish of Bogotá where it is one of the most popular dishes and a cultural mainstay, and a perfect soup to cook slowly in our Black Clay, La Chamba Casseroles. What makes this soup so unique and tasty is the aromatic herb, guasca, which lends the dish its distinctive flavor. Guasca is a bit hard to come by, although available more and more at Hispanic Markets specializing in Colombian…

Ajiaco is a Colombian stew of chicken, corn, and potatoes. Serve this recipe on a cold night with a Spanish Albarino wine.

Creamy chicken Soup, thickened with potatoes and corn, brimming with tender chicken, potatoes and vegetables. naturally gluten-free and dairy free. Adapted from a recipe in Cooking Light Global Kitchen

Ajiaco Cubano is a Cuban country-style stew made with sofrito, pork, chicken, beef, corn, and root vegetables. It's a hearty and flavorful meal for any day!

Colombian Ajiaca is a chicken and potato soup made with corn on the cob, cilantro, and guascas–a herb from the daisy family used in Colombian cuisine. It is native to the region of Bogotá, Colombia’s sprawling, high-altitude capital, and is perfect for cold winter nights and whenever you need a bowl of comforting chicken soup.

Simple and delicious Chilean ajiaco, a perfect soup.

It imparts a deep grassy flavor essential to an authentic bowl of Ajiaco.

If you like Chicken Soup, you will love this recipe. In Colombian cuisine, this is the most representative dish of Bogotá where it is one of the most popular dishes and a cultural mainstay, and a perfect soup to cook slowly in our Black Clay, La Chamba Casseroles. Preparation time: 30m Cooking time: 1h