Ajiaco Santafereño with Crispy Capers and Avocado

A hearty and creamy chicken and potato soup from Bogotá, Colombia. This rich and flavorful soup is traditionally topped with avocado, capers, and sour cream.

Prep Time

20 minutes

Total Time

65 minutes

Calories

585 kcal

Difficulty

Medium

Equipment

2 items

Cost

£4.04/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

British

Main Ingredient:

Chicken

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

1poundChicken Breast(boneless, skinless)

£5.50

6cupsChicken Broth(low sodium)

£1.20

1poundRusset Potatoes(peeled and cubed)

£0.80

0.5poundPapa Criolla (small yellow potatoes)(or Yukon Gold, quartered)

£1.75

0.5poundPasto Potatoes (waxy potatoes)(or red potatoes, cubed)

£1.00

0.3cupGuascas(fresh or dried, can substitute oregano and a pinch of thyme)

£2.50

1earCorn on the cob(cut into 2-inch pieces)

£0.70

0.5Yellow Onion(chopped)

£0.30

2clovesGarlic(minced)

£0.10

2Scallions(thinly sliced, for garnish)

£0.40

1Avocado(diced, for garnish)

£1.00

2tablespoonsCapers(drained, for garnish)

£0.40

4tablespoonsSour Cream(or creme fraiche, for garnish)

£0.35

1tablespoonOlive Oil

£0.10

1teaspoonSalt(or to taste)

0.5teaspoonBlack Pepper(or to taste)

£0.05

Total Cost

£16.15

£4.04 per serving

Instructions

1.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2.
Add the chicken breast, chicken broth, russet potatoes, papa criolla, pasto potatoes, corn on the cob, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are very tender and the chicken is cooked through.
3.
Remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken to the pot.
4.
Stir in the guascas (or oregano and thyme) and simmer for another 5 minutes to allow the flavors to meld.
5.
While the soup simmers, prepare the crispy capers. Heat a small skillet over medium heat. Add the drained capers and cook, stirring occasionally, until they are crispy, about 5-7 minutes. Be careful not to burn them.
6.
To serve, ladle the soup into bowls. Top with diced avocado, crispy capers, a dollop of sour cream, and sliced scallions.

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My Notes

Nutrition Information

Nutrition per serving (550g)

585 kcal / 2447 kJ

Carbs

45g

17% of RDA

Fat

27g

39% of RDA

Protein

52g

104% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

7 g

8% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a thicker soup, you can use an immersion blender to partially blend some of the potatoes. Be careful not to over-blend, as you want some chunks of potato remaining.

If you can't find guascas, you can substitute with a combination of oregano and a pinch of thyme. Start with 1 teaspoon dried oregano and 1/4 teaspoon dried thyme and adjust to taste.

The soup can be made ahead of time and reheated. The flavors will actually improve as it sits. Add the toppings just before serving.

For a spicier soup, add a pinch of cayenne pepper or a finely chopped jalapeño to the pot along with the onions and garlic.

Cooking Equipment

Large Pot or Dutch Oven

Small Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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