Ingredients Meat & Poultry Chicken Chicken Soup Ajiaco Bogotano (Potato Soup with Corn, Chicken & Capers) Be the first to rate & review! Ajiaco celebrates a key crop in the Andes Mountains region, where more than 4,000 potato varieties are grown. There are three types in this soup. Cookbook author and food stylist Mariana Velásquez uses russets to stand in for Sabanera potatoes, which practically dissolve into the broth, giving it body. Yukon Golds and tiny creamer potatoes replace Pastusas and Criollas—the former lends a golden hue and the latter a sweet, almost buttery flavor. Guascas—a fragrant herb also known as galinsoga, gallant soldier or potato weed—imparts a slightly bitter taste unmatched by anything else, Velásquez says. (Look for it dried online or in the few Colombian markets in the U.S.; you can also find it fresh at farmers' markets.) The soup takes her back to her childhood in Bogotá. She remembers one Friday each month being "Ajiaco Day" at her all-girls school. "They would bring the bowls of broth to each of us and then place the avocados, corn, chicken, capers and cream in the center of the table," she says. "It was the most special lunch and we all loved it." By Mariana Velasquez Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Active Time: 35 mins Total Time: 2 hrs 30 mins Servings: 8 Nutrition Profile: Nut-Free Soy-Free High-Fiber High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients 3 pounds bone-in chicken breasts, skin removed 2 pounds russet potatoes, peeled and cut into 1/4-inch-thick rounds 1 ½ pounds large Yukon Gold potatoes, peeled and cut into 1/4-inch-thick rounds 1 pound gold creamer potatoes or baby yellow potatoes, peeled and cut into 1/4-inch-thick rounds 4 large scallions, trimmed 3 cloves garlic, smashed 3 fresh cilantro stems 1 ¾ teaspoons kosher salt ½ teaspoon ground pepper ½ cup dried guascas or 1 bunch fresh 2 ears corn, husked and cut into 4 pieces 8 teaspoons heavy cream 8 teaspoons capers, rinsed 2 ripe avocados, sliced Directions Combine chicken, potatoes, scallions, garlic, cilantro, salt and pepper in a large pot. Add cold water to cover. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, skimming any foam that rises to the top, until the chicken is cooked through, 30 to 40 minutes. Using tongs, transfer the chicken to a plate and set aside to cool. Discard the scallions and cilantro. Continue simmering the soup, stirring occasionally, until the potatoes have started to dissolve, 50 to 60 minutes more. Add guascas and continue cooking until the consistency is thick and creamy but still has some chunks of potato, about 10 minutes more. Meanwhile, bring a medium pot of water to a boil over high heat. Add corn and return to a boil. Cover, turn off heat and let stand for 10 minutes. When the chicken is cool enough to handle, shred into large pieces. Serve the soup topped with the chicken and corn, cream, capers and avocado. Originally appeared: EatingWell Magazine, March 2022 Rate It Print Nutrition Facts (per serving) 483 Calories 13g Fat 57g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 3/4 cups Calories 483 % Daily Value * Total Carbohydrate 57g 21% Dietary Fiber 8g 29% Total Sugars 4g Protein 38g 76% Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 105mg 35% Sodium 574mg 25% Potassium 1333mg 28% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved