Imed Shili This traditional Ajiaco soup is made with a delightful combination of ingredients, including chicken breasts, potatoes, corn, plantain, and more. This hearty Ajiaco soup recipe creates a flavorful dish that takes about 1 hour to prepare and can serve up to 6 people.
Ajiaco Soup Recipe Ingredients
- 2 chicken breasts, bone-in and skin-on
- 8 cups chicken broth
- 3 medium-sized potatoes (Yukon Gold or similar), peeled and cut into chunks
- 1 large cob of corn, husked and cut into thirds
- 1 green plantain, peeled and cut into chunks
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bunch fresh cilantro, chopped
- 2 tablespoons capers
- 2 tablespoons heavy cream
- Salt and pepper, to taste
- Avocado slices, for garnish
- Cooked white rice (optional, for serving)
Ajiaco Soup Recipe Instructions
- In a large pot, combine the chicken breasts and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer, covered, for about 20-25 minutes or until the chicken is cooked through. Remove the chicken from the broth and set aside to cool slightly. Once cooled, shred the chicken using two forks.
- Add the potatoes, corn, plantain, chopped onion, and minced garlic to the pot with the chicken broth. Bring back to a boil, then reduce heat and simmer for about 20 minutes or until the potatoes are tender.
- Stir in the shredded chicken, chopped cilantro, and capers. Simmer for an additional 5 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve the ajiaco hot, garnished with avocado slices. Optionally, serve with cooked white rice on the side.
Recipe Tips
- Use Chicken Thighs for More Flavor: Instead of chicken breasts, consider using bone-in, skin-on chicken thighs for a richer and more flavorful broth.
- Add Bay Leaves: For an extra layer of flavor, add a couple of bay leaves to the broth while simmering. Remove them before serving.
- Incorporate Different Potato Varieties: Mix different types of potatoes (e.g., Yukon Gold, red potatoes, or purple potatoes) to add variety in texture and color to your soup.
How to Store Ajiaco Soup
Refrigerate: Once the Ajiaco soup has cooled completely, transfer it to an airtight container or cover the pot with a tight-fitting lid. Store the soup in the refrigerator for up to 3-4 days.
Freeze: To extend the storage time, freeze the Ajiaco soup. Allow the soup to cool completely before transferring it to freezer-safe containers or resealable freezer bags. Ensure the containers are tightly sealed to prevent freezer burn. The soup can be frozen for up to 2 months. When ready to enjoy, thaw the soup overnight in the refrigerator before reheating on the stove or in the microwave.
How to Reheat Leftover Ajiaco Soup
On the Stove: Transfer the desired amount of leftover Ajiaco soup to a saucepan or pot. Heat over medium-low heat, stirring occasionally, until the soup is heated through. Add a splash of chicken broth or water if needed to adjust the consistency.
In the Microwave: Place a serving of the Ajiaco soup in a microwave-safe bowl. Cover the bowl loosely with a microwave-safe lid or microwave-safe plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
In the Oven: Preheat the oven to 350°F (175°C). Transfer the leftover Ajiaco soup to an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until the soup is hot all the way through.
What To Serve Ajiaco Soup
Ajiaco soup pairs well with white rice, avocado slices, sliced ripe plantains, and crusty bread. It also can be served alongside a fresh green salad, fried sweet corn cakes, sour cream, and slices of ripe tomatoes for better savoring of the meal.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for chicken breasts in this Ajiaco soup recipe. Thighs will add a slightly richer flavor to the soup.
What can I use if I can’t find green plantains?
If you can’t find green plantains, you can use ripe plantains. Keep in mind that ripe plantains will be sweeter and may not hold their shape as well during cooking.
Can I make Ajiaco soup vegetarian?
Yes, you can make a vegetarian version of Ajiaco soup by omitting the chicken and using vegetable broth instead of chicken broth. You can also add extra vegetables like carrots or bell peppers for more flavor.
Ajiaco Soup Recipe
Description
This traditional Ajiaco soup is made with a delightful combination of ingredients, including chicken breasts, potatoes, corn, plantain, and more. This hearty Ajiaco soup recipe creates a flavorful dish that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- In a large pot, combine the chicken breasts and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer, covered, for about 20-25 minutes or until the chicken is cooked through. Remove the chicken from the broth and set aside to cool slightly. Once cooled, shred the chicken using two forks.
- Add the potatoes, corn, plantain, chopped onion, and minced garlic to the pot with the chicken broth. Bring back to a boil, then reduce heat and simmer for about 20 minutes or until the potatoes are tender.
- Stir in the shredded chicken, chopped cilantro, and capers. Simmer for an additional 5 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve the ajiaco hot, garnished with avocado slices. Optionally, serve with cooked white rice on the side.
Servings 6
- Amount Per Serving
- Calories 350
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4g20%
- Cholesterol 70mg24%
- Sodium 900mg38%
- Total Carbohydrate 35g12%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
