Ajiaco de Pollo (chicken and potato soup)
It's starting to get chilly outside so time for some delicious soups! This is not exactly traditional Ajiaco de Pollo but it gave the same flavors that I was wanting
ingredients for the soup. once you had your broth to a pot just turn to medium high and start adding your ingredients as you prep them.
- chicken broth
- rotisserie chicken
- one russet potato diced ( I microwaved for 1:30 so soften the diced potatoes then added directly to the broth)
- chopped yellow onion
- kale ( typically you use corn, I just ran out of time)
- cilantro
- lemon juice
- season to taste with chicken bouillon seasoning, salt, pepper, and garlic powder
- added toppings I did were some Fage 0% Greek yogurt and half an avocado
When the weather turns chilly, nothing beats a hearty bowl of soup to comfort and nourish. Ajiaco de Pollo, a traditional Colombian chicken and potato stew, is beloved for its rich flavors and satisfying ingredients. While this recipe isn't the traditional version, it captures the essence by combining tender rotisserie chicken, softened russet potatoes, and fresh vegetables like kale and onion. Typically, Ajiaco features corn and different types of potatoes, but substituting kale and simplifying ingredients makes it a convenient and wholesome option for busy days. Adding lemon juice and cilantro brightens the flavor, while seasoning with chicken bouillon, garlic powder, salt, and pepper provides a savory depth. Microwaving diced potatoes beforehand speeds up the cooking process and ensures a tender texture in the soup. Serving with toppings such as nonfat Greek yogurt and avocado not only enhances creaminess but also adds healthy fats and a refreshing contrast to the warmth of the broth. This version is a great versatile soup for lunch or dinner, offering comfort without complicated steps. For those who want to try a more authentic taste, including corn on the cob pieces, guasca herb (if available), and a mix of yellow and creole potatoes can bring you closer to the traditional Ajiaco experience. Nevertheless, adapting it to what you have on hand—like substituting kale for corn—is a practical and delicious way to enjoy this classic Colombian-inspired dish. Incorporate this recipe into your meal rotation during cooler months, as it’s not only filling but also packed with protein, fiber, and vitamins. Plus, it’s easily customizable to suit dietary preferences or ingredient availability. Whether you’re new to Ajiaco or fond of exploring soups, this chicken and potato soup is a satisfying and flavorful choice to keep you cozy.
