Sopa Picante De Ajiaco (spicy Ajiaco Soup)
Sopa Picante de Ajiaco, or Spicy Ajiaco Soup, is a traditional dish from the Muisca Cuisine. This hearty and flavorful soup is perfect for warming up on a chilly day.
Ingredients
- 3 chicken breasts, cooked and shredded
- 4 ears of corn, cut into thirds
- 1 lb potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 aji peppers, finely chopped
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and aji peppers. Sauté until the onions are translucent.
- Add the chicken broth, potatoes, and corn to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are tender.
- Stir in the shredded chicken and heavy cream. Simmer for an additional 10 minutes.
- Season with salt and pepper to taste.
- Serve the Sopa Picante de Ajiaco hot, garnished with fresh cilantro and aji peppers if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 8g
Supplies
Large pot Knife Cutting board Wooden spoon Ladle
Tools
Potato peeler Chef's knife Measuring cups and spoons
Serving suggestions
Sopa Picante de Ajiaco is best served with a side of avocado and aji sauce, and a slice of crusty bread.
Tips & tricks
For an extra kick of heat, add more aji peppers to the soup. Adjust according to your spice preference.
Cost
$15