Creamy Chicken & Corn Soup (Ajiaco Inspired)

ByMadison Thurman
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I was rifling through some old cook books at the library (yes I am 85 years old on the inside) and came across a recipe for a columbian chicken soup called “Ajiaco” and was very intrigued. This recipe is inspired by the flavors of this soup, but with my own twist. Oh and it is made in the crockpot which is a win!

Ajiaco traditionally has several different types of potatoes, and the corn is also left on the cob in chunks. I personally hate having to eat corn off of a cob, and the thought of corn on the cob floating in soup was not appealing to me, so I opted for canned corn in this recipe! The avocado on top was so delicious.

This is a simple yet delicious soup that comes together in the crockpot. The chicken will be falling off the bone and the capers are honestly my favorite part of this whole recipe. I would have never thought to add capers on top, but they add a salty/briny punch that cuts through the richness of the heavy cream. I was so pleasantly surprised by how much we enjoyed this one!

Columbian chicken soup.

Why You Should Make Creamy Chicken & Corn Soup

  • Crockpot. This is perfect for Sunday dinner.
  • Flavor. Unique and tasty!
  • Crowd. This makes a huge pot of soup, great for feeding lots of people!

Here’s what you’ll need:

  • Chicken Thighs – protein for the soup
  • Potatoes – I did a mix of golden and red potatoes!
  • Onion & Garlic – my favorite flavorful ingredients.
  • Corn – canned! Making our life easy.
  • Heavy Cream – gives the creamiest broth.
  • Bay Leaf – for flavor!
  • Chicken Broth – for the base of the soup.
  • Capers – Secret Ingredient!
  • Avocado, Sour Cream, Cilantro – the trifecta of soup toppings for this recipe.
Ingredients for creamy chicken soup in the crockpot.
Columbian Chicken soup with avocado.

Creamy Chicken Soup Tips

  • Cut your potatoes into uniform chunks so they all cook evenly!
  • Taste and season as needed. I ended up adding cayenne pepper to mine because I love spice in all of my food!
  • Add hot sauce to the top if you are in the mood! We love adding Tapatio’s to everything.

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How To Make Creamy Chicken & Corn Soup

  1. Chicken. To your crockpot add the bone-in skin-on chicken thighs. Pour chicken broth over the top of the chicken. Add in the diced onion, garlic, bay leaf, potatoes, and seasonings. I generously seasoned with Tony’s in place of salt (I put this in almost everything I cook). Cover and cook on low for 6-8 hours, or high for 4-6 hours. Stir occasionally if able.
  2. Shred. An hour before serving, remove the chicken thighs, discard the skin, and shred. It will be falling off the bone so this should be easy! Remove the bones and place shredded chicken back into the crockpot. Remove the bay leaf. Add in the heavy whipping cream and corn. Taste at this point and see if it needs more salt etc.
  3. Serve. Once the soup is done serve it up! Top with capers, sour cream, avocado, and cilantro. I love adding hot sauce to mine as well. Tortilla chips on the side for dipping are a great idea. Enjoy!
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Columbian chicken soup with avocado.

Creamy Chicken & Corn Soup (Ajiaco inspired)

This is a spin on a traditional Columbian chicken soup. This is a crockpot recipe and the flavor is incredible. Top with plenty of avocado, sour cream, and the secret ingredient…capers!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6
Course: Dinner
Ingredients Equipment Method

Ingredients
  

  • 6 bone-in chicken thighs
  • 4-5 cups chicken broth
  • 1 white onion diced
  • 3 cloves garlic minced
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 2 ¼ lbs red potatoes peeled and cut into bite-size chunks
  • salt and pepper to taste
  • 1 cup heavy cream
  • avocado for topping
  • capers for topping, 1 tsp per serving
  • cilantro for topping
  • sour cream for topping

Equipment

  • 1 slow cooker

Method
 

  1. To your crockpot add the bone-in skin-on chicken thighs. Pour chicken broth over the top of the chicken. Add in the diced onion, garlic, bay leaf, potatoes, and seasonings. I generously seasoned with Tony's in place of salt (I put this in almost everything I cook). Cover and cook on low for 6-8 hours, or high for 4-6 hours. Stir occasionally if able.
  2. An hour before serving, remove the chicken thighs, discard the skin, and shred. It will be falling off the bone so this should be easy! Remove the bones and place shredded chicken back into the crockpot. Remove the bay leaf. Add in the heavy whipping cream and corn. Taste at this point and see if it needs more salt etc.
  3. Once the soup is done serve it up! Top with capers, sour cream, avocado, and cilantro. I love adding hot sauce to mine as well. Tortilla chips on the side for dipping are a great idea. Enjoy!

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