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.

Guasca Soup (Ajiaco Santafereño)

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

  1. 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.
  2. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
  3. Add the white potatoes, red potatoes, and guasca leaves to the pot. Simmer for 20 minutes.
  4. Add the corn on the cob, Yukon gold potatoes, and capers to the pot. Simmer for an additional 10 minutes.
  5. 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