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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!
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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!