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Healthy 30-Minute Colombian Chicken & Corn Soup (Ajiaco)

 Warm up with a bowl of this incredibly comforting, healthy Colombian Chicken and Corn Soup! Known traditionally as Ajiaco, this thick and hearty soup gets its amazing texture naturally from simmering potatoes until they softly melt into the broth.

Packed with shredded chicken, tender potato chunks, and sweet corn on the cob, it’s a wholesome, dairy-free, and gluten-free meal that satisfies like a warm hug.

Why You’ll Love This Recipe:

  • Naturally Thick & Creamy: No heavy cream or flour needed! The potatoes break down naturally to create a rich, velvety broth.

  • Clean & Wholesome: Low-fat chicken breast and fresh vegetables make it a perfect fit for your fitness goals.

  • One-Pot Wonder: Minimal cleanup since everything cooks together in one single pot.

Prep time: 10 minutes | Cook time: 20 minutes | Servings: 3-4 comforting bowls

Ingredients:

  • 1 lb (approx. 450g) chicken breast, boneless and skinless

  • 1 large ear of fresh corn, cut into 3-4 thick rounds (like the photo!)

  • 2 large Russet or baking potatoes, peeled and finely diced (these will melt to thicken the soup)

  • 1 large red or yellow potato, peeled and cubed (these will stay whole for texture)

  • 4 cups low-sodium chicken broth

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • Salt and black pepper to taste

  • For garnish: Fresh cilantro or green onions, finely chopped.

Step-by-Step Instructions:

  1. Sauté the Aromatics: Heat a splash of olive oil in a large pot or Dutch oven over medium heat. Toss in the chopped onions and minced garlic. Sauté for about 2-3 minutes until soft and translucent.

  2. Build the Base: Add the chicken broth, dried oregano, salt, pepper, and the finely diced Russet potatoes to the pot. Stir well. Next, place the whole chicken breasts and the fresh corn-on-the-cob rounds directly into the broth.

  3. Simmer and Cook: Bring the soup to a boil, then turn the heat down to medium-low. Cover with a lid and let it simmer for 15 minutes, or until the chicken breasts are completely cooked through.

  4. Shred the Chicken: Carefully lift the cooked chicken breasts out of the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

  5. Thicken the Broth: While the chicken is out, add the remaining cubed yellow potatoes to the pot. Use the back of a wooden spoon to gently mash some of the softer, diced potatoes against the side of the pot—this instantly transforms the broth into a thick, rich consistency!

  6. Combine and Serve: Drop the shredded chicken back into the simmering pot and let everything cook together for 5 more minutes until all the potatoes are tender.

  7. Plate Like a Pro: Ladle the thick potato broth and shredded chicken into a light-blue rimmed bowl. Make sure to place one of the gorgeous corn rounds right in the center and sprinkle a few fresh herbs over the top to match your photo perfectly!


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