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Columbian chicken and potato soup with avocado garnished with cilantro.
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Ajiaco, Colombian Rotisserie Chicken Soup with Potatoes

This is a recipe for Ajiaco, a Colombian Chicken Potato Stew. Add capers, avocado and cilantro and the layer of flavors are fabulous. Using rotisserie chicken makes this is a super easy recipe, perfect for a hearty weeknight dinner.
Cuisine colombian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 251kcal

Ingredients

  • 1 large onion chopped
  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 1 whole rotisserie chicken
  • 4 medium potatoes peeled and cubed
  • 1 1/4 tsp salt
  • 1 1/2 tsp pepper
  • 2 tsp dried oregano
  • Accompaniments:
  • Cilantro
  • Heavy cream Mexican Crema even better
  • Capers drained
  • Avocado chopped

Instructions

  • In a Dutch oven, saute onion in small amount of olive oil. Remove most of the skin from the chicken and remove from bones. Keep a couple of the large bones for the soup and remove later. It will add more flavor. Add chicken pieces, chicken broth and three cubed potatoes. Add spices and simmer until potatoes are tender. Grate one potato into soup mixture, simmer until tender.
  • Dish up the soup, swirl in the cream and sprinkle on cilanro, capers and avocados.

Notes

Add one cup of frozen sweet corn - optional.

Nutrition

Calories: 251kcal | Carbohydrates: 21g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1276mg | Potassium: 614mg | Fiber: 3g | Sugar: 1g | Vitamin C: 34mg | Calcium: 32mg | Iron: 1mg