Guasca Soup (Ajiaco Santafereño)
Ajiaco Santafereño, also known as Guasca Soup, is a traditional Colombian dish that originated from the Muisca Cuisine. This hearty soup is a flavorful combination of chicken, three varieties of potatoes, corn on the cob, capers, and a unique herb called guasca.
Ingredients
- 3 chicken breasts
- 3 ears of corn, cut into thirds
- 3 white potatoes, peeled and diced
- 3 red potatoes, peeled and diced
- 3 Yukon gold potatoes, peeled and diced
- 1 bunch of fresh guasca leaves
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 tablespoon capers
- Salt and pepper to taste
Instructions
- In a large pot, combine the chicken breasts, onion, garlic, and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add the white potatoes, red potatoes, and guasca leaves to the pot. Simmer for 20 minutes.
- Add the corn on the cob, Yukon gold potatoes, and capers to the pot. Simmer for an additional 10 minutes.
- Season with salt and pepper to taste.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 25g
- Fat
- 8g
Supplies
Large pot Sharp knife Cutting board Measuring spoons Measuring cups
Tools
Forks Ladle
Serving suggestions
Serve the Ajiaco Santafereño hot, garnished with a dollop of sour cream and a side of avocado and rice.
Tips & tricks
For an authentic flavor, try to find guasca leaves at a Latin American grocery store. If unavailable, you can use dried guascas as a substitute.
Cost
$15