How to make it
6 steps. Take it one step at a time.
Combine the water, chicken breasts, corn segments, scallions, garlic
In a large pot, combine the water, chicken breasts, corn segments, scallions, garlic, cilantro bundle, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until the chicken is cooked through.
25 minRemove the chicken breasts and the bunch of cilantro and scallions from the pot
Remove the chicken breasts and the bunch of cilantro and scallions from the pot. Set the chicken aside to cool. Discard the cilantro and scallions.
Add all three types of potatoes
Add all three types of potatoes (Criolla, Russet, and Sabanera) to the pot. Simmer for 30-40 minutes. The Papa Criolla should completely dissolve, thickening the soup, while the Sabanera should remain in soft chunks.
40 minWhile the potatoes are cooking, shred the chicken breasts
While the potatoes are cooking, shred the chicken breasts into bite-sized pieces using two forks.
Add the shredded chicken back
Add the shredded chicken back into the pot along with the guascas. Stir well and simmer for another 5-10 minutes to allow the flavors to meld. Adjust salt and pepper if necessary.
10 minServe the soup hot
Serve the soup hot in bowls. Provide the heavy cream, capers, and avocado slices in separate dishes so diners can garnish their own bowl.
A little kitchen wisdom
The secret to an authentic Ajiaco is the combination of different potatoes and the 'guascas' herb. If you cannot find fresh guascas, dried ones are common in Latin markets. The soup is traditionally served with the chicken shredded and the heavy cream and capers on the side for each person to add to their taste.
