Colombian ajiaco chicken soup recipe for six
Recipe shopping list — copy the items into Valedo.
This soup serves six and uses three potato textures for its signature body. Toppings stay separate until serving.
Ingredients
Boneless skinless chicken breasts
1 1/2 pounds
Low-sodium chicken broth
10 cups
Yukon Gold potatoes
1 pound
Russet potatoes
1 pound
Fingerling potatoes
1 pound
Corn on the cob
4 ears
Yellow onion
1
Garlic cloves
3
Dried guasca leaves
1 tablespoon
Heavy cream
1/2 cup
Capers
1/3 cup
Avocados
2
Fresh cilantro
1/2 bunch
How to make it
- Simmer chicken, broth, onion, and garlic until chicken is cooked; shred it. 2. Add potatoes, corn, and guasca to the broth. 3. Simmer until russets begin to break down and thicken the soup. 4. Return chicken and stir in cream. 5. Serve with capers, avocado, and cilantro.
Who this list is for
This list is for home cooks planning to make Colombian ajiaco chicken soup for six people. If you want a traditional, hearty soup with three types of potatoes and classic toppings, this is for you. It works well for family dinners or gatherings where you want to serve something warming and authentic.
How to use this list
Start by checking your pantry and fridge for any of the listed ingredients, like garlic cloves, yellow onion, or fresh cilantro. Shop for the three potato varieties: Yukon Gold, Russet, and fingerling potatoes. You’ll also need boneless skinless chicken breasts and low-sodium chicken broth for the base. Pick up four ears of corn on the cob, dried guasca leaves for the signature flavor, and toppings like heavy cream, capers, and avocados. Keep toppings separate until serving so everyone can customize their bowl.
Common mistakes
A common mistake is skipping one of the three potato types or substituting with just one kind. Each potato adds a different texture and helps create the soup’s signature body. Don’t forget the guasca leaves—leaving them out changes the flavor profile. Also, don’t combine the toppings in advance; they should be added individually at the table.
What is on this list
You’ll need boneless skinless chicken breasts, low-sodium chicken broth, Yukon Gold potatoes, Russet potatoes, fingerling potatoes, corn on the cob, yellow onion, garlic cloves, dried guasca leaves, heavy cream, capers, avocados, and fresh cilantro. Cross off anything you already have at home before shopping to avoid duplicates.
Before you go
Double-check your kitchen for staples like garlic and onion. Confirm you have enough pots and serving bowls for toppings. If you’re new to guasca, check Latin markets or specialty stores. Buy avocados just ripe enough for slicing. Prep toppings ahead, but keep them separate until the soup is served.
FAQ
Who is "Colombian ajiaco chicken soup recipe for six" for?
This list is for home cooks planning to make Colombian ajiaco chicken soup for six people. If you want a traditional, hearty soup with three types of potatoes and classic toppings, this is for you. It works well for family dinners or gatherings where you want to serve something warming and authentic.
How should I use "Colombian ajiaco chicken soup recipe for six"?
Start by checking your pantry and fridge for any of the listed ingredients, like garlic cloves, yellow onion, or fresh cilantro. Shop for the three potato varieties: Yukon Gold, Russet, and fingerling potatoes. You’ll also need boneless skinless chicken breasts and low-sodium chicken broth for the base. Pick up four ears of corn on the cob, dried guasca lea…
What should I skip or avoid with "Colombian ajiaco chicken soup recipe for six"?
A common mistake is skipping one of the three potato types or substituting with just one kind. Each potato adds a different texture and helps create the soup’s signature body. Don’t forget the guasca leaves—leaving them out changes the flavor profile. Also, don’t combine the toppings in advance; they should be added individually at the table.
What is on the "Colombian ajiaco chicken soup recipe for six" list?
You’ll need boneless skinless chicken breasts, low-sodium chicken broth, Yukon Gold potatoes, Russet potatoes, fingerling potatoes, corn on the cob, yellow onion, garlic cloves, dried guasca leaves, heavy cream, capers, avocados, and fresh cilantro. Cross off anything you already have at home before shopping to avoid duplicates.
What should I do before I go?
Double-check your kitchen for staples like garlic and onion. Confirm you have enough pots and serving bowls for toppings. If you’re new to guasca, check Latin markets or specialty stores. Buy avocados just ripe enough for slicing. Prep toppings ahead, but keep them separate until the soup is served.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.