A Beginner’s Guide to Making Chicken and Corn Soup (Ajiaco)
Ajiaco, the beloved Chicken and Corn Soup, is a rich and comforting dish filled with tender shredded chicken, corn on the cob, and a flavorful broth infused with Latin spices. This beginner-friendly recipe is perfect for cozy nights and pairs beautifully with avocado, rice, and a squeeze of lime! 🌽🍗🥑
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Main Ingredients
- 1 tablespoon oil (vegetable or olive oil)
- 1 onion, diced
- 4 cloves garlic, chopped
- 4 cups chicken broth or chicken stock
- 1 ½ pounds potatoes, diced (Yukon Gold or Russet)
- 2 cups corn (fresh, frozen, or canned)
- 2 carrots, diced
- 2 cups cooked chicken (shredded or diced)
- 1 teaspoon oregano (dried or fresh)
- ½ teaspoon thyme (dried or fresh)
- 2 bay leaves
- 1 tablespoon lime juice (about ½ lime)
- ¼ cup cilantro, chopped
- 2 tablespoons white miso paste (optional)
- Salt and pepper to taste
Garnishes
- 4 tablespoons aji picante (Colombian hot sauce)
- 1 avocado, diced
- 1 tablespoon capers
- 4 tablespoons sour cream
Instructions
1. Sauté the Aromatics
Heat a large, heavy-bottomed pot over medium-high heat and add the oil. Once hot, add the diced onion and cook until softened, about 3-5 minutes. Stir occasionally to prevent burning. Add the chopped garlic and cook for another minute until fragrant. This step builds a flavorful base for the soup.
2. Prepare the Thickening Base
In a food processor or blender, puree ⅓ of the potatoes and ⅓ of the corn with 1 cup of the chicken broth. This mixture will act as a natural thickener, giving the soup a rich and creamy texture without using flour or cream.
3. Combine the Ingredients
Pour the remaining chicken broth into the pot, followed by the pureed potato-corn mixture. Add the rest of the diced potatoes, corn, carrots, and shredded chicken. Sprinkle in the oregano, thyme, and bay leaves. Stir everything well to distribute the ingredients evenly.
4. Simmer Until Tender
Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for about 20 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally to prevent sticking.
5. Final Seasoning and Enhancements
Remove the bay leaves and discard them. Stir in the lime juice, chopped cilantro, miso paste (if using), salt, and pepper. Taste and adjust seasoning as needed. The lime juice adds a subtle brightness, balancing the richness of the soup.
6. Serve with Garnishes
Ladle the soup into bowls and top with a drizzle of aji picante, diced avocado, a few capers, and a dollop of sour cream. These toppings add layers of texture and flavor, making the dish even more enjoyable.
Notes
1. How to Tell When the Chicken is Cooked
If cooking raw chicken instead of using pre-cooked chicken, ensure it reaches an internal temperature of 165°F (75°C). The meat should be white throughout with no pink in the center.
2. Avoid Overcooking the Vegetables
Potatoes and carrots should be tender but not mushy. To avoid overcooking, check their texture with a fork at the 15-minute mark. If they are soft enough to pierce easily, the soup is ready.
3. Thickening Without a Blender
If a blender or food processor is unavailable, mash a portion of the potatoes and corn directly in the pot with a fork or potato masher. This will still provide a thick consistency.
4. Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth or water to adjust the consistency. The soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
5. Cooking Efficiently
To save time, chop all vegetables before starting. Having everything prepared in advance allows for a smooth cooking process.