12 Hearty Ajiaco Recipes That Wrap You in Cozy Warmth

As the colder months approach, there’s nothing quite like cozying up with a bowl of something warm and delicious. Ajiaco is one of those comforting dishes that brings a sense of warmth with every spoonful. Whether you love the traditional chicken and potato combination or prefer a fresh vegetarian take, there’s a version for everyone to enjoy. Each recipe offers a glimpse into cherished traditions and shared meals. Let’s explore these wonderful ajiaco recipes that are perfect for any gathering.

Classic Colombian Ajiaco

Ajiaco is a traditional Colombian soup that embodies the rich flavors and culinary heritage of the country. This hearty dish is a comforting blend of chicken, potatoes, and corn, often enjoyed during chilly evenings or special gatherings.

The key to a great Ajiaco lies in the use of different types of potatoes, which contribute to the soup’s creamy texture and unique flavor profile. Additionally, the dish is typically garnished with fresh avocado, capers, and cilantro, elevating it to a delightful gastronomic experience.

This Classic Colombian Ajiaco isn’t only delicious but also a wonderful way to bring family and friends together. The warm, fragrant broth simmering on the stove will fill your home with inviting aromas, making it hard to resist.

Whether you’re familiar with Colombian cuisine or trying it for the first time, this Ajiaco recipe will surely impress and satisfy.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 8 cups of water
• 2 medium yellow potatoes, peeled and diced
• 2 medium russet potatoes, peeled and diced
• 2 medium red potatoes, peeled and diced
• 2 ears of fresh corn, cut into thirds
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of salt (adjust to taste)
• 1/2 teaspoon of black pepper
• 1/4 cup of fresh cilantro, chopped (plus more for garnish)
• 1 avocado, sliced (for serving)
• 1/4 cup of capers (for serving)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, add the chicken breasts and cover them with 8 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes or until the chicken is fully cooked.

Be certain to skim any foam that forms on top of the broth to keep it clear.

2. Remove and Shred the Chicken: Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Allow it to cool slightly, then shred the chicken into bite-sized pieces using two forks. Set aside.

3. Add Vegetables and Seasoning: In the same pot with the chicken broth, add the diced yellow, russet, and red potatoes, along with the corn pieces, diced onion, and minced garlic. Stir in the ground cumin, salt, and black pepper.

Bring the mixture back to a simmer and cook for about 25-30 minutes, or until the potatoes are tender.

4. Combine Chicken and Broth: Once the potatoes are cooked, return the shredded chicken to the pot and stir in the chopped cilantro. Let everything simmer together for an additional 5-10 minutes to allow the flavors to meld.

5. Serve the Ajiaco: Ladle the Ajiaco into bowls, and garnish each serving with additional fresh cilantro, slices of avocado, and a sprinkle of capers. Serve with lime wedges on the side for added freshness.

Extra Tips:

When preparing Ajiaco, feel free to experiment with the types of potatoes used; the classic recipe often includes a mix of varieties to achieve the desired creaminess.

You can also adjust the seasoning to suit your taste, using more or less salt and spices as needed. For added depth, consider incorporating a few sprigs of fresh guascas, a traditional herb in Ajiaco.

Finally, be certain to serve the dish hot to enjoy its full flavor and comforting qualities.

Chicken and Potato Ajiaco

Ajiaco is a traditional Colombian soup known for its rich flavors and heartwarming qualities. This dish combines three types of potatoes with chicken and a medley of herbs, creating a comforting bowl that warms the soul. The signature ingredient, guascas, gives this soup its distinctive taste, while the variety of potatoes adds creaminess and texture.

Perfect for family gatherings or chilly evenings, Chicken and Potato Ajiaco is a beloved dish that showcases the vibrant culinary heritage of Colombia.

To prepare this delightful soup, you’ll need to gather fresh ingredients to guarantee the best flavors. The combination of tender chicken, three types of potatoes, and flavorful herbs makes for a filling meal that can be served with avocado, capers, and cream for added richness.

Whether you’re experiencing Colombian cuisine for the first time or revisiting a favorite, this Chicken and Potato Ajiaco recipe is sure to impress.

Ingredients (Serves 4-6)

• 1 pound boneless, skinless chicken breasts or thighs
• 6 cups water
• 2 medium yellow potatoes, peeled and diced
• 2 medium red potatoes, peeled and diced
• 1 medium russet potato, peeled and diced
• 1 cup of corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon guascas (dried herb)
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper (to taste)
• 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for serving)
• Capers (for serving)
• Heavy cream (for serving)

Cooking Instructions

1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.

Then, add the chicken pieces and cook until they’re no longer pink, about 7-10 minutes. This step helps to build a flavorful base for the soup.

2. Add Water and Simmer****: Pour in the 6 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for 15 minutes. This allows the chicken to infuse the broth with its flavor.

3. Incorporate the Potatoes: After simmering the chicken, add the diced yellow, red, and russet potatoes, along with the corn kernels. Stir in the guascas, salt, and black pepper.

Cover the pot and continue to simmer for an additional 20-25 minutes, or until the potatoes are tender.

4. Shred the Chicken: Once the potatoes are cooked through, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and mix everything together.

Let it cook for another 5 minutes to allow the flavors to meld.

5. Serve: Ladle the Chicken and Potato Ajiaco into bowls and garnish with fresh cilantro. Serve with avocado slices, capers, and a drizzle of heavy cream on the side for guests to add as desired.

Extra Tips

For a richer flavor, consider using chicken thighs instead of breasts, as they tend to be juicier and more flavorful.

If guascas aren’t available, you can substitute with a mix of oregano and cilantro for a different, yet still delicious, flavor profile. Ajiaco is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.

When reheating, add a splash of water to restore the soup’s consistency. Enjoy this hearty dish with your favorite sides for a complete meal!

Vegetarian Ajiaco Delight

Ajiaco is a traditional Colombian soup that’s typically rich, hearty, and filled with flavors from various ingredients. This vegetarian version, called Vegetarian Ajiaco Delight, offers a delightful twist, focusing on wholesome vegetables and aromatic herbs to create a comforting and nourishing meal. The key to this dish is the combination of different types of potatoes, which lend a unique texture and flavor to the broth, while the addition of corn and fresh herbs enhances the overall taste profile.

This vegetarian adaptation captures the essence of the traditional Ajiaco while guaranteeing that it remains plant-based. It’s perfect for family gatherings or a cozy dinner with friends. The soup isn’t only filling but also packed with nutrients, making it a great option for those looking to enjoy a hearty meal without meat. With its vibrant colors and enticing aroma, Vegetarian Ajiaco Delight is sure to please both vegetarians and non-vegetarians alike.

Ingredients (Serves 4-6):

• 2 large russet potatoes, peeled and diced
• 2 large yellow potatoes, peeled and diced
• 3 medium red potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 6 cups vegetable broth
• 2 teaspoons dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup chopped fresh cilantro
• 1 avocado, sliced (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Vegetables: Start by washing and peeling the potatoes. Dice them into small, even pieces to guarantee they cook uniformly. Chop the onion, garlic, carrot, and bell pepper, and set aside. It’s essential to have all your ingredients prepped before cooking to streamline the process.
2. Sauté Aromatics: In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until the onion becomes translucent, about 5-7 minutes. This step builds a flavor base by releasing the natural sugars and aromas of the vegetables.
3. Add Garlic and Carrots: Stir in the minced garlic and diced carrots, cooking for an additional 2-3 minutes until fragrant. Garlic adds depth and richness to the dish, while carrots provide sweetness and color.
4. Combine Potatoes and Corn: Add the diced russet, yellow, and red potatoes to the pot, followed by the corn kernels. Stir everything together to coat the vegetables in the sautéed mixture.
5. Pour in Vegetable Broth: Carefully pour in the vegetable broth, guaranteeing that the vegetables are fully submerged. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the potatoes are tender.
6. Season the Soup: Once the potatoes are soft, stir in the dried thyme, cumin, salt, and pepper to taste. Adjust the seasoning as needed, allowing the flavors to meld for another 5 minutes on low heat.
7. Finish with Fresh Herbs: Remove the pot from heat and stir in the chopped cilantro just before serving. This adds a burst of freshness to the dish, enhancing its overall appeal.
8. Serve: Ladle the Vegetarian Ajiaco Delight into bowls, garnishing each serving with slices of avocado and a wedge of lime on the side. The lime juice adds a bright, zesty flavor that complements the soup beautifully.

Extra Tips:

For added depth of flavor, consider roasting the potatoes and corn in the oven before adding them to the soup. You can also experiment with different types of vegetables or beans for a unique twist on this classic dish. If you prefer a creamier texture, blend a portion of the soup and return it to the pot. Finally, serve with warm tortillas or crusty bread for a complete meal experience. Enjoy your cooking!

Spicy Ajiaco With Chipotle

Spicy Ajiaco with Chipotle is a delightful twist on the traditional Colombian soup that warms the soul and tantalizes the taste buds. This hearty dish combines the comforting flavors of chicken, potatoes, and corn with the smoky heat of chipotle peppers, offering a unique and flavorful experience.

Perfect for chilly days or gatherings with friends and family, this Ajiaco recipe is sure to impress and satisfy all who partake.

The beauty of this Spicy Ajiaco lies not only in its rich flavors but also in its simplicity. It’s a one-pot meal that allows the ingredients to meld together beautifully, creating a comforting broth that’s both nourishing and exciting.

Serve it with a side of avocado and fresh cilantro for added freshness, and let the flavors of your culinary adventure unfold with every spoonful.

Ingredients (Serves 4-6):

• 1 whole chicken (about 4 pounds)
• 8 cups water
• 2 cups potatoes (russet or Yukon gold), peeled and diced
• 2 cups potatoes (red or yellow), peeled and diced
• 1 cup corn (fresh, frozen, or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 tablespoon adobo sauce (from the chipotle can)
• 2 teaspoons ground cumin
• 1 tablespoon fresh cilantro, chopped (plus more for garnish)
• Salt and pepper to taste
• Avocado slices (for serving)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, add the whole chicken and cover it with 8 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 30-40 minutes, or until the chicken is cooked through. Skim any foam that rises to the surface.
2. Shred the Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones and skin. Set the shredded chicken aside and keep the broth in the pot.
3. Cook the Vegetables: Add the chopped onion and minced garlic to the pot with the broth. Let them cook for about 5 minutes until they’re softened. Then, add the diced potatoes and corn to the pot. Cook for an additional 15 minutes, or until the potatoes are tender.
4. Add Chipotle and Seasoning: Stir in the chopped chipotle peppers, adobo sauce, ground cumin, and shredded chicken. Let the mixture simmer for another 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
5. Garnish and Serve: Once the soup is ready, ladle it into bowls. Garnish with fresh cilantro and serve with slices of avocado and lime wedges on the side for added flavor and texture.

Extra Tips:

When cooking Spicy Ajiaco, feel free to adjust the heat level by adding more or fewer chipotle peppers according to your taste preferences.

Additionally, letting the soup rest for a little while after cooking can enhance the flavors even more, as they continue to develop. For a creamier texture, consider blending a small portion of the potatoes before serving. Enjoy your hearty meal!

Ajiaco With Quinoa for a Healthy Twist

Ajiaco is a traditional Colombian soup that’s hearty, flavorful, and comforting, making it a perfect dish for any occasion. This version incorporates quinoa, providing a healthy twist without compromising the classic taste. Quinoa not only serves as a nutritious base but also adds a delightful texture and nutty flavor, enhancing the overall experience of this beloved dish.

With a medley of potatoes, chicken, and fresh herbs, Ajiaco with Quinoa is sure to become a favorite in your household. In addition to being a healthier alternative, quinoa is packed with protein and essential nutrients, making this dish suitable for those looking to maintain a balanced diet.

This version of Ajiaco isn’t only delicious but also incredibly versatile, allowing for adjustments based on personal preferences. Whether you’re serving it on a chilly evening or at a family gathering, Ajiaco with Quinoa is a dish that will warm both the body and soul.

Ingredients (Serves 4-6)

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes (preferably a mix of russet and yellow), peeled and diced
• 2 medium carrots, diced
• 8 cups chicken broth
• 2 chicken breasts, cooked and shredded
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 cup fresh cilantro, chopped (for garnish)
• Avocado slices (for serving)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Quinoa: Start by rinsing the quinoa under cold water to remove its natural coating, called saponin, which can impart a bitter taste. In a medium pot, combine the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water has been absorbed. Set aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional minute, until fragrant. This will form a flavorful base for your Ajiaco.
3. Add the Vegetables: Incorporate the diced potatoes and carrots into the pot, stirring well to combine. Cook for about 5 minutes, allowing the vegetables to begin softening. This step helps to release their flavors before adding the liquid.
4. Pour in the Broth: Add the chicken broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Allow it to cook for about 20 minutes, or until the potatoes and carrots are tender.
5. Combine Chicken and Quinoa: Stir in the shredded chicken, corn kernels, cooked quinoa, dried thyme, cumin, salt, and pepper. Let the soup simmer for an additional 5 minutes to heat everything through and to allow the flavors to meld together.
6. Serve: Ladle the Ajiaco into bowls and garnish with fresh cilantro. Serve with slices of avocado and lime wedges on the side for added flavor and creaminess.

Extra Tips

When making Ajiaco with Quinoa, feel free to adjust the vegetables based on your preference or what you have on hand. For a creamier texture, you can blend a portion of the soup before adding the quinoa.

Additionally, using homemade chicken broth will enhance the flavor even more. This dish can also be made in a slow cooker; simply add all the ingredients (except quinoa) and cook on low for 6-8 hours, adding the quinoa in the last 15 minutes of cooking.

Enjoy your nutritious and delightful Ajiaco with Quinoa!

Ajiaco With Avocado and Cream

Ajiaco is a traditional Colombian soup that combines the rich flavors of potatoes, chicken, and corn, creating a hearty dish that warms the soul. This version, Ajiaco With Avocado and Cream, adds a delightful creaminess and freshness to the dish, making it an even more satisfying meal.

The combination of tender chicken, starchy potatoes, and the vibrant toppings of avocado and cream makes this hearty soup irresistible and perfect for any occasion.

To prepare Ajiaco With Avocado and Cream, you’ll want to gather all your ingredients ahead of time. This will guarantee a smooth cooking process and allow you to focus on perfecting the flavors of your soup. The balance of the ingredients is key; you’ll find the combination of herbs and spices enhances the natural flavors of the chicken and potatoes, resulting in a comforting bowl of ajiaco that you and your loved ones will enjoy.

Ingredients (Serves 4-6)

• 4 boneless, skinless chicken breasts
• 8 cups chicken broth
• 4 medium-sized potatoes (2 yellow and 2 russet), peeled and diced
• 2 ears of corn, cut into halves
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh cilantro, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 avocado, diced
• 1 cup heavy cream
• Capers (for garnish, optional)

Cooking Instructions

1. Prepare the Chicken: In a large pot, combine the chicken breasts and the chicken broth. Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to a simmer and cook the chicken for about 20 minutes until cooked through. Remove the chicken and set it aside to cool. Reserve the broth in the pot.
2. Cook the Vegetables: Add the chopped onion and minced garlic to the reserved broth in the pot. Cook for about 5 minutes until the onions are translucent. Then, add the diced potatoes and corn. Allow the mixture to simmer for approximately 15-20 minutes, or until the potatoes are tender.
3. Shred the Chicken: While the potatoes are cooking, shred the cooled chicken using two forks. Once the potatoes are tender, return the shredded chicken to the pot. Stir in the cilantro, oregano, salt, and pepper. Let the soup simmer for another 5 minutes to combine the flavors.
4. Serve the Ajiaco: Ladle the ajiaco into bowls. Top each serving with diced avocado, a drizzle of heavy cream, and optional capers for an extra burst of flavor.

Extra Tips

When making Ajiaco, feel free to adjust the thickness of the soup by adding more or less broth based on your preference. If you want a creamier texture, you can blend a portion of the soup and mix it back in.

For a more authentic taste, try using Colombian guascas, a herb that adds unique flavor to the dish. Finally, serve it with a side of rice or crusty bread for a complete meal!

Ajiaco De Pescado (Fish Ajiaco)

Ajiaco De Pescado is a delightful twist on the traditional Colombian ajiaco, often made with chicken. This version showcases the fresh and vibrant flavors of fish, making it a lighter yet equally satisfying dish. The combination of tender fish, hearty vegetables, and aromatic herbs creates a comforting meal that’s perfect for family gatherings or a cozy dinner at home.

Paired with avocado and a squeeze of lime, this dish is sure to delight your taste buds and provide a warm, hearty experience.

To prepare Ajiaco De Pescado, you’ll want to select firm white fish such as tilapia, cod, or snapper, which will hold up well in the broth. The dish also features traditional ajiaco ingredients such as potatoes and corn, but with an added depth of flavor from fresh herbs like cilantro and guasca. This ajiaco isn’t only delicious but also packed with nutrients, making it a wholesome choice for any meal.

Ingredients (serving size: 4-6 people)

• 1.5 pounds of firm white fish (tilapia, cod, or snapper)
• 4 medium potatoes (preferably a mix of yellow and russet)
• 2 ears of corn (cut into rounds)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 4 cups of fish or vegetable broth
• 2 cups of water
• 1/4 cup of fresh cilantro, chopped
• 1 teaspoon of dried guasca (optional)
• 1 lime, cut into wedges
• Salt and pepper to taste
• Avocado slices for serving

Cooking Instructions

1. Prepare the Ingredients: Start by peeling and dicing the potatoes into 1-inch cubes. Cut the corn into rounds. Dice the onion and mince the garlic. Rinse and chop the cilantro finely, setting it aside for later. This step will guarantee that all your ingredients are ready to go, making the cooking process smoother.
2. Sauté Aromatics: In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Then, add the minced garlic and continue cooking for another minute until fragrant. This will create a flavorful base for your ajiaco.
3. Cook the Potatoes and Corn: Add the diced potatoes and corn to the pot, stirring well to combine with the sautéed aromatics. Pour in the fish or vegetable broth and water, bringing the mixture to a gentle boil. Season with salt and pepper. Cook for about 15-20 minutes or until the potatoes are tender.
4. Add the Fish: Once the potatoes are cooked, gently add the fish fillets to the pot. If using dried guasca, sprinkle it in now. Cover and simmer for an additional 10-15 minutes until the fish is cooked through and flakes easily with a fork. Be careful not to overcook, as this can make the fish tough.
5. Finish with Herbs: Stir in the chopped cilantro just before serving. Taste the soup and adjust the seasoning if necessary. The addition of fresh herbs will brighten the flavor of the dish, providing a fresh and aromatic finish.
6. Serve: Ladle the Ajiaco De Pescado into bowls, garnishing with avocado slices and lime wedges on the side. Encourage your guests to squeeze fresh lime juice over their servings for added brightness.

Extra Tips

When cooking Ajiaco De Pescado, feel free to customize the fish and vegetables based on your preferences or what you have on hand. If you can’t find guasca, don’t worry; it can be omitted without sacrificing the integrity of the dish.

Additionally, using homemade broth can elevate the flavor profile considerably. Store any leftovers in the refrigerator for up to three days, and reheat gently, adding a splash of water or broth to maintain the right consistency. Enjoy your Ajiaco De Pescado with family and friends, and savor the comforting flavors of this delicious dish!

Ajiaco With Sweet Potato

Ajiaco is a traditional Colombian soup that showcases a wonderful blend of flavors and textures, making it a comforting dish perfect for any gathering. This variation, Ajiaco With Sweet Potato, adds a unique sweetness to the hearty broth, enhancing the overall experience. The combination of chicken, potatoes, and corn creates a rich, savory base that’s beautifully contrasted by the sweet potato, offering a delightful twist on this classic recipe.

Cooking Ajiaco isn’t only about the ingredients; it’s also about the love and care put into the preparation. Each component plays an essential role in building layers of flavor, resulting in a dish that warms the soul. Whether you’re enjoying it on a chilly evening or serving it to friends at a dinner party, Ajiaco With Sweet Potato is sure to impress with its heartiness and depth.

Ingredients (Serves 4-6)

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound chicken breast, boneless and skinless
• 4 cups chicken broth
• 2 large potatoes (preferably yellow), peeled and diced
• 1 large sweet potato, peeled and diced
• 1 cup frozen corn
• 1 teaspoon ground cumin
• 2-3 sprigs of fresh cilantro
• Salt and pepper to taste
• Avocado slices (for garnish)
• Capers (for garnish)
• Fresh cilantro leaves (for garnish)

Cooking Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and continue to sauté for another minute until fragrant.
2. Cook the Chicken: Add the chicken breast to the pot and season with salt, pepper, and ground cumin. Pour in the chicken broth, ensuring the chicken is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the chicken is cooked through.
3. Add Potatoes and Sweet Potato: Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. In the same pot, add the diced yellow potatoes, sweet potato, and frozen corn. Stir everything together and let it cook for about 15-20 minutes, or until the potatoes are tender.
4. Shred the Chicken: While the potatoes are cooking, shred the chicken using two forks. Once the potatoes are tender, return the shredded chicken to the pot. Add the fresh cilantro sprigs and let everything simmer for another 5 minutes to meld the flavors together.
5. Serve: Remove the pot from the heat and discard the cilantro sprigs. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the Ajiaco into bowls and garnish with avocado slices, capers, and fresh cilantro leaves before serving.

Extra Tips

For an authentic touch, consider serving your Ajiaco with a side of white rice or a fresh salad. Additionally, you can adjust the thickness of the soup by adding more broth or water as desired.

If you prefer a bit of heat, feel free to add some sliced jalapeños or a dash of hot sauce when serving. This dish can also be made in advance and reheated, as the flavors deepen over time, making it a perfect option for meal prep or gatherings.

Ajiaco Con Maíz (Corn Ajiaco)

Ajiaco Con Maíz, or Corn Ajiaco, is a traditional Colombian soup that celebrates the rich flavors of corn and the warmth of home-cooked meals. This dish isn’t only hearty but also brings a comforting blend of textures and tastes, making it a perfect choice for any family gathering or cold day.

The use of fresh corn adds sweetness and depth, while the tender chicken and earthy potatoes create a satisfying and filling meal. This recipe highlights the vibrant ingredients that are staple in Colombian cuisine. The combination of different types of potatoes gives the soup a creamy consistency, and the addition of corn enhances its flavor profile.

Served with avocado and capers, Ajiaco Con Maíz is sure to be a hit among family and friends.

Ingredients (Serves 4-6):

• 4 cups chicken broth
• 2 boneless, skinless chicken breasts
• 2 medium yellow potatoes, peeled and diced
• 2 medium red potatoes, peeled and diced
• 1 cup fresh corn kernels (or frozen)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup chopped cilantro
• Avocado, for serving
• Capers, for serving
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Ingredients: Start by gathering and prepping all your ingredients. Chop the onion, mince the garlic, peel and dice the potatoes, and if using fresh corn, remove the kernels from the cob. This will help streamline the cooking process.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, approximately 3-4 minutes. This step builds the foundation of flavors for your soup.
3. Cook the Chicken: Add the chicken breasts to the pot along with the cumin, oregano, salt, and pepper. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the chicken is fully cooked and tender.
4. Add the Potatoes and Corn: Carefully remove the chicken breasts from the pot and set them aside on a cutting board. To the pot, add the diced yellow and red potatoes, and corn kernels. Allow the soup to simmer for another 15-20 minutes, or until the potatoes are tender.
5. Shred the Chicken: While the potatoes are cooking, shred the chicken into bite-sized pieces. Once the potatoes are tender, return the shredded chicken to the pot and stir to combine. Adjust seasoning with more salt and pepper if needed.
6. Finish and Serve: Stir in the chopped cilantro just before serving. Ladle the Ajiaco Con Maíz into bowls and serve with sliced avocado, capers, and lime wedges on the side for added flavor.

Extra Tips:

When preparing Ajiaco Con Maíz, consider using a mix of fresh and frozen corn for added sweetness and texture. Feel free to experiment with the types of potatoes; Yukon Gold, Russet, and red potatoes all bring different flavors and creaminess to the dish.

For a vegetarian version, you can substitute the chicken with chickpeas and vegetable broth, ensuring you still enjoy the hearty essence of this beloved Colombian soup.

Ajiaco With Black Beans

Ajiaco is a traditional Colombian soup that combines the heartiness of potatoes with the rich flavors of chicken and vegetables. This variation, Ajiaco With Black Beans, adds an extra layer of depth and nutrition to the classic recipe, incorporating black beans for an added protein punch and distinct flavor.

The combination of corn, potatoes, and spices creates a comforting dish that’s perfect for any gathering or a cozy night in. The heart of Ajiaco lies in its rich broth, which is enhanced by the addition of black beans. This recipe balances the creamy texture of the potatoes with the hearty nature of black beans, making it a fulfilling meal.

Enjoy making this delicious Ajiaco that not only warms the body but also brings a taste of Colombian culture into your kitchen.

Ingredients (Serves 4-6):

• 2 cups black beans, cooked and drained
• 4 medium-sized potatoes (Yukon gold or russet), peeled and diced
• 2 chicken breasts, boneless and skinless
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for serving)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Begin by prepping all your ingredients. Dice the potatoes, chop the onion, mince the garlic, and measure out the black beans and corn. This will help streamline the cooking process.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. This step builds a flavorful base for your soup.
3. Cook the Chicken: Add the chicken breasts to the pot and pour in the chicken broth. Bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15-20 minutes or until the chicken is cooked through. Remove the chicken from the pot and set it aside to cool.
4. Add the Potatoes and Corn: While the chicken is cooling, add the diced potatoes and corn to the pot. Stir in the cumin and paprika, and season with salt and pepper. Let the soup simmer for another 20-25 minutes, or until the potatoes are tender.
5. Shred the Chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces. Add the shredded chicken back into the pot along with the cooked black beans. Stir to combine, and let it simmer for an additional 5-10 minutes to heat through.
6. Adjust Seasoning and Serve: Taste the soup and adjust the seasoning if necessary. Ladle the Ajiaco into bowls, garnish with fresh cilantro, and serve with avocado slices and lime wedges on the side for an extra burst of flavor.

Extra Tips:

To elevate the flavors of your Ajiaco, consider using homemade chicken broth if possible; it adds a richness that store-bought broth may lack.

Additionally, feel free to adjust the amount of black beans based on your preference or dietary needs. If you enjoy a spicier soup, consider adding a pinch of cayenne pepper or a splash of hot sauce.

Ajiaco is versatile, so don’t hesitate to add other vegetables like carrots or bell peppers for additional nutrition and flavor!

Instant Pot Ajiaco for Quick Comfort

Ajiaco is a traditional Colombian soup that embodies the heart and soul of comfort food. This savory dish is characterized by its rich flavors, thanks to a blend of various potatoes, corn, and chicken, all simmered to perfection in a fragrant broth.

When you’re craving a warm and hearty meal, this Instant Pot Ajiaco is the perfect solution. It allows you to enjoy this classic dish without spending hours in the kitchen, making it ideal for busy weeknights or gatherings with family and friends.

The Instant Pot not only speeds up the cooking process but also infuses the ingredients with deep flavors, creating a velvety texture that’s simply irresistible. Serve this Ajiaco with a side of avocado, capers, and fresh cilantro to enhance its flavors. In just a little over an hour, you can have a delicious and comforting bowl of Ajiaco ready to warm your soul.

Ingredients (Serves 4-6):

• 2 lbs chicken breasts or thighs, boneless and skinless
• 4 medium potatoes (2 russet, 2 yellow), peeled and cubed
• 2 ears of corn, cut into thirds
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for serving)
• Capers (for serving)

Cooking Instructions:

1. Sauté the Aromatics: Turn on your Instant Pot and select the ‘Sauté’ mode. Add a splash of oil, then add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onions become translucent and fragrant.
2. Add the Chicken: Once the aromatics are ready, add the chicken breasts or thighs to the pot. Season with cumin, black pepper, and salt. Stir to coat the chicken evenly with the spices and sauté for another 2-3 minutes.
3. Layer the Ingredients: Add the cubed potatoes and corn pieces on top of the chicken. Don’t stir; this layering helps to prevent the potatoes from getting mushy during cooking.
4. Pour in the Liquids: Carefully add the chicken broth and water to the pot, ensuring that the liquid covers the ingredients. If needed, use a spatula to gently press down the potatoes and chicken.
5. Pressure Cook: Close the Instant Pot lid securely and set the valve to the sealing position. Select ‘Pressure Cook’ or ‘Manual’ mode and set the timer for 15 minutes on high pressure.
6. Release the Pressure: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes. After that, carefully switch the valve to ‘Venting’ to release any remaining pressure.
7. Shred the Chicken: Open the lid and remove the chicken pieces. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot. Stir everything together to combine.
8. Serve: Ladle the Ajiaco into bowls and garnish with fresh cilantro, sliced avocado, and capers. Enjoy your hearty Instant Pot Ajiaco!

Extra Tips:

For an even richer flavor, consider adding a splash of lime juice just before serving for a zesty kick.

Additionally, feel free to customize the soup by including other vegetables such as carrots or peas. If you’re looking for a vegetarian version, substitute the chicken with chickpeas and use vegetable broth instead.

Smoky Ajiaco With Paprika

Ajiaco is a traditional Colombian soup that showcases the rich flavors of the Andes, making it a perfect comfort dish. This version, Smoky Ajiaco With Paprika, adds a delightful twist to the classic recipe by incorporating smoked paprika, which infuses the soup with a warm, earthy flavor.

The combination of tender chicken, a variety of potatoes, and hearty vegetables creates a richly textured and satisfying meal that’s ideal for sharing with family and friends. This soup not only provides warmth and nourishment but also brings a sense of community as it’s often enjoyed during gatherings or special occasions.

Smoky Ajiaco With Paprika is a celebration of diverse flavors, and with the right ingredients and techniques, you can create a bowl of happiness that will impress anyone at your table. Let’s explore the recipe that serves 4-6 people.

Ingredients:

• 2 cups chicken breast, diced
• 4 medium potatoes (two russets and two yellow), peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 carrot, chopped
• 1 tablespoon smoked paprika
• 6 cups chicken broth
• 2 tablespoons olive oil
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro for garnish
• Avocado slices, for serving
• Capers, for serving

Cooking Instructions:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and garlic, cooking until they become translucent and fragrant, about 5 minutes. This step builds a flavorful base for your soup.
2. Brown the Chicken: Add the diced chicken breast to the pot, stirring occasionally until it’s browned on all sides, about 5-7 minutes. This not only enhances the flavor but also guarantees that the chicken is cooked evenly.
3. Incorporate Vegetables: Add the chopped potatoes, corn kernels, carrot, and smoked paprika to the pot. Stir to combine all the ingredients, allowing the flavors to meld together for about 3 minutes.
4. Simmer with Broth: Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 25-30 minutes, or until the potatoes are tender. This allows the soup to develop its rich flavor.
5. Season to Taste: After simmering, taste the soup and add salt and pepper as needed. Remember, the seasoning can be adjusted at the end, so start with a small amount and add more if necessary.
6. Serve the Ajiaco: Remove the bay leaf and ladle the soup into bowls. Garnish with fresh cilantro, avocado slices, and capers for added texture and flavor. Serve hot, allowing everyone to enjoy the hearty goodness of your Smoky Ajiaco With Paprika.

Extra Tips: For an even heartier version, consider adding other types of potatoes or vegetables that you enjoy. Feel free to adjust the amount of smoked paprika according to your taste preference, as it can range in intensity.

Additionally, serving the Ajiaco with a side of crusty bread or arepas can enhance the overall experience. Enjoy your cooking adventure and savor the warmth of this delightful soup!