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Chef Amir's Favorite Colombian Chicken Soup:

Updated: Feb 20

Beat the winter blues with this delicious recipe!

Colombian Chicken Soup: Ajiaco


 12 boneless skinless chicken thighs

 1 teaspoon kosher salt

 several grinds of fresh ground black pepper

 4 tablespoons olive oil, divided

 1 cup chopped onion (1 medium onion)

 5 cups low salt chicken broth (such as Swanson's), divided

 2 cups corn kernels, divided (fresh or frozen & defrosted)

 1 ½ teaspoons chopped fresh oregano leaves

 1 teaspoon chopped fresh thyme leaves

 2 bay leaves (substitute 2 teaspoons chopped guasca, if you can find it)

 2 medium baking potatoes (about 1 pound), peeled and grated or finely diced.

 3 medium yukon gold potatoes or other waxy potatoes (about 1 pound) peeled and cut

into 1-inch cubes.

 2 carrots, peeled and thinly sliced crosswise (about ¾ cup)

 ¼ cup chopped cilantro

 1 tablespoon fresh lime juice

 2 teaspoons salt

 ½ teaspoon Tabasco sauce or other hot pepper sauce

 ¼ teaspoon freshly ground black pepper


 1 cup cubed avocado, spritzed with a little lime juice to keep it from turning brown

 1 ½ tablespoons capers, rinsed


1. Preheat the oven to 425ºF. Spread chicken thighs out in a

large baking dish that holds them in a single layer.

Sprinkle with 1 ½ teaspoons salt and a few grinds of black

pepper. Drizzle with 2 tablespoons olive oil. Roast in the

middle of the oven for 20-25 minutes, until chicken is

cooked through. Remove baking dish from oven. Cover

with foil and set aside for 10-15 minutes. Shred chicken by

hand or by pulling it apart with two forks.

2. In a blender, puree 1 cup of corn with 1 ½ cups chicken

broth. Set aside.

3. Heat 2 tablespoons olive oil in a large dutch oven or soup

kettle over medium heat. Add onions and cook, stirring

occasionally, for 5 minutes until softened. Pour corn puree

to the pot, along with the grated or finely diced baking

potatoes, the remaining 3 ½ cups chicken broth, oregano,

thyme and bay leaves. Bring to a boil. Reduce to a

simmer, cover and cook for 20 minutes, stirring

occasionally. Add cubed Yukon gold potatoes and sliced

carrots to the pot. Cover and simmer for 15 minutes.

4. Add shredded chicken and any accumulated juices in the

baking dish, the remaining cup of corn, cilantro, lime

juice, salt, pepper and Tabasco. Simmer, uncovered, for 5

minutes or until soup is heated through. Remove bay


5. Ladle into bowls and garnish with avocado and capers

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