Sopa Ajiaco (Traditional Colombian Soup)

Ajiaco is a very common traditional soup that is served all over Colombia. It's basically as popular as your all-American chicken noodle soup. It's extremely hearty and is filled with shredded chicken and delicious vegetables like corn, carrots, and potatoes. For Colombians, this is the soup your grandma makes for you when you're not feeling good! It warms you up inside and you get something different with every bite! This soup is typically served with a bread or toast to break up the textures a bit. I served it with the Pan de Bono cheese bread and it is probably one of my favorite Colombian dishes!

Top this soup with a dollop of sour cream or some hot sauce for added creaminess or a bit of heat!

This soup is usually served alone because it is so filling! You have your protein, vegetables and carbs with this soup and a side of bread!

You guys asked for more Colombian dishes and here they are! I had such an incredible time really diving into my culture and its cuisine. You guys in a way forced me to research the beautiful Colombian culture. I chose this dish because of its popularity in Colombia. It's also way too tasty not to share with you all! I love how the broth picks up the flavors of the bay leaves, thyme, and oregano. It all comes together so deliciously!

This soup is a bit thicker because the base is not only chicken broth. I pureed some of the vegetables that I chose to throw in there and mixed that puree into the broth for added texture and flavor. This really strengthens the dish and allows the chicken to pick up even more flavors!

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Prep Time: 10 minutes Serves: 4 People

Cook Time: 35 minutes

Total Time: 45 minutes

INGREDIENTS

• 2 Tbsp. Vegetable Oil

• 1 Medium Yellow Onion, chopped

• 4 Cloves of Garlic, chopped

• 2 Large Russet Potatoes, peeled and diced

• 15 oz. Canned Corn, drained

• 4 cups Chicken Broth

• 1/3 cup of Carrots, chopped

• 1 1/2 cups Shredded Chicken

• 1 tsp. Oregano

• 1/2 tsp. Thyme

• 2 Bay Leaves

• Juice of 1/2 a Lime

• 2 Tbsp. Cilantro, removed from stems

• 1 tsp. Salt

• 1/2 tsp. Black Pepper

Optional:

• Sour Cream

• Hot Sauce

INSTRUCTIONS:

1. In a large pot, heat up the vegetable oil over medium-high heat. Add in the onions and saute for 5 minutes until they are soft and transparent.

2. Add in the chopped garlic and stir for another minute, until fragrant. Remove from heat.

3. In a food processor, puree 1/3 of the corn, 1/3 of the potatoes, and 1 cup of the chicken broth until you have a creamy liquid. Place the large pot back onto the heat and pour in the puree, the rest of the broth, the carrots, corn, and the potatoes.

4. Bring the contents to a boil and cook the soup for 10 minutes. Add in the oregano, thyme, bay leaves, and shredded chicken. Reduce the heat to a simmer and cook the soup for another 20 minutes to allow the chicken to soak up some flavor.

5. Once the vegetables are tender and cooked, add in the lime juice, cilantro, salt, and black pepper. Stir the soup and cook a few more minutes to allow those ingredients to blend.

6. Serve with optional toppings or as is alongside bread.