Colombian Ajiaco-Style Chicken and Quinoa Soup

Name: Colombian Ajiaco-Style Chicken and Quinoa Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1¼ lb (570 g) boneless, skinless chicken breasts, patted dry; 1 tbsp (15 ml) vegetable oil; 1 whole (150 g) yellow onion, medium, finely diced; 3 cloves (15 g) garlic cloves, minced; 6 cups (1440 ml) chicken stock, low-sodium; 12 oz (340 g) red potatoes, waxy, cut into ¾-inch cubes; 1 cup (150 g) frozen corn kernels; ¾ cup (135 g) quinoa, uncooked, rinsed thoroughly; ¾ tsp (1½ g) ground cumin; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ¾ cup (20 g) fresh cilantro, packed, leaves only, roughly chopped; 4 stalks (40 g) scallions (green onions), thinly sliced, white and light green parts separated; 2 whole (100 g) limes, cut into wedges for serving; 1 whole (150 g) ripe avocado, halved and pitted (optional); ⅓ cup (80 ml) sour cream or crema (optional)

From the MyKitchenBank Kitchen

A vibrant, warming soup inspired by the Colombian classic ajiaco. Tender shredded chicken and quinoa share a rich, herb-forward broth with potatoes, corn, and avocado cream. Cilantro and scallions brighten every spoonful, while a squeeze of lime adds freshness. Ready in about an hour, it's hearty enough for a main course and easily doubled for a crowd.

Prep: 15 min
Cook: 40 min
Wait: 5 min
Total: 1 hr
Makes: 4 generous bowls (about 10 cups total)

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Ingredients

4 servings

1¼ lb (570 g) boneless, skinless chicken breasts, patted dry
1 tbsp (15 ml) vegetable oil
1 whole (150 g) yellow onion, medium, finely diced
3 cloves (15 g) garlic cloves, minced
6 cups (1440 ml) chicken stock, low-sodium
12 oz (340 g) red potatoes, waxy, cut into ¾-inch cubes
1 cup (150 g) frozen corn kernels
¾ cup (135 g) quinoa, uncooked, rinsed thoroughly
¾ tsp (1.5 g) ground cumin
¾ tsp (4.5 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
¾ cup (20 g) fresh cilantro, packed, leaves only, roughly chopped
4 stalks (40 g) scallions (green onions), thinly sliced, white and light green parts separated
2 whole (100 g) limes, cut into wedges for serving
1 whole (150 g) ripe avocado, halved and pitted (optional)
⅓ cup (80 ml) sour cream or crema (optional)

Equipment (5)

Large heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
Wooden spoon or ladle
Cutting board and sharp knife
Fine-mesh strainer or colander
Measuring cups and spoons

Steps

Before you start

Read through the recipe so you understand the timing—the chicken and potatoes cook together before quinoa is added.
Pat the chicken dry so it browns properly and develops flavor.
Have all vegetables prepped and measured before you start cooking.

1
Brown the chicken
- Heat the vegetable oil in a large pot over medium-high heat for 1 minute.
- Once shimmering, add the patted-dry chicken breasts and sear without moving them for 3–4 minutes per side until golden brown on both sides.
- You're not trying to cook them through, just develop flavor.
- Transfer to a plate.
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Ready when: Chicken is golden brown on both sides but still raw inside
Tip: Don't move the chicken while it sears—let it sit still to brown properly, which develops deep flavor.
2
Build the aromatic base
- Reduce heat to medium.
- Add the diced onion to the same pot and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cumin, stirring constantly for about 1 minute until fragrant.
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Ready when: Onion is soft and translucent, garlic smells fragrant and toasted
Tip: Don't let the garlic brown—it will taste bitter. Stir constantly for just 1 minute.
3
Add stock and chicken
- Pour the chicken stock into the pot, scraping up any browned bits from the bottom with a wooden spoon (this is fond, packed with flavor).
- Return the seared chicken breasts to the pot.
- Bring to a gentle boil over medium-high heat.
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Ready when: Broth is bubbling gently with wisps of steam rising
Tip: Scrape the bottom of the pot to release fond—this concentrated flavor deepens the broth.
4
Simmer chicken and potatoes
- Once boiling, reduce heat to medium-low and add the diced potatoes and salt and pepper.
- Maintain a gentle simmer and cook for 12–15 minutes, until the potatoes are nearly tender but still hold their shape when stirred gently.
- The chicken will be cooked through.
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Ready when: Potatoes are fork-tender but not falling apart; chicken is opaque throughout
Tip: Use waxy potatoes like red or fingerling—they hold their shape better than starchy varieties.
5
Shred the chicken
- Transfer the cooked chicken breasts to a cutting board and set aside for 2 minutes to cool slightly.
- Using two forks, shred the chicken into bite-sized pieces.
- Discard any bones or tough bits.
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Ready when: Chicken is easily pulled apart into tender shreds
Tip: Two forks work better than shredding with your hands—it's faster and more uniform.
6
Add quinoa and corn
- Return the shredded chicken to the pot.
- Add the rinsed quinoa and frozen corn.
- Stir well to combine.
- Return to a gentle simmer over medium heat.
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Ready when: Soup is simmering gently with visible steam
Tip: Rinsing the quinoa removes saponin (a bitter coating) and prevents a soapy flavor.
7
Cook quinoa until tender
- Maintain a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the quinoa is tender and the white germ is visible on each grain.
- The soup should be flavorful and slightly thickened from the starches released by the quinoa and potatoes.
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Ready when: Quinoa grains are translucent with a visible white spiral at the center; no hard, crunchy grains remain
Tip: If the broth seems too thin at the end, simmer for an extra 2–3 minutes uncovered.
8
Finish with herbs and seasoning
- Taste the soup and adjust salt and pepper as needed.
- Stir in the chopped fresh cilantro and the white and light green parts of the sliced scallions, reserving some dark green scallion tops for garnish.
- Warm through for 1 minute.
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Ready when: Cilantro wilts slightly and is distributed throughout; soup smells herbaceous and bright
Tip: Add fresh herbs at the very end so they stay vibrant green and don't lose their fresh flavor.
9
Prepare avocado cream (optional)
- If using the avocado, scoop the flesh into a small bowl and mash with a fork until chunky but spreadable.
- Stir in a pinch of salt.
- Fold in the sour cream gently until just combined—you want some texture to remain.
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Ready when: Avocado is mashed but still slightly chunky; mixture is pale green and creamy
Tip: Make the avocado cream just before serving so it doesn't brown from oxidation.
10
Serve hot
- Ladle the soup into bowls.
- Top each bowl with a dollop of avocado cream if using, a pinch of reserved dark green scallion tops, and serve with lime wedges on the side.
- Guests can squeeze lime juice to taste.
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Ready when: Soup is steaming and ready to eat
Tip: Lime juice brightens the entire dish—don't skip it, even if diners skip the avocado cream.

Good to know

Tips

Rinsing the quinoa under cold running water for 1–2 minutes removes saponin, a naturally occurring bitter compound that can make the soup taste soapy. A fine-mesh strainer works best.
Use low-sodium chicken stock so you can control the salt level—the soup concentrates as it simmers, and you don't want it to become too salty.
For a deeper broth, simmer the chicken bones (if available) or use a higher-quality stock; this soup relies on the broth as its foundation.
Lime juice is not optional—it brightens the herbal, earthy flavors of cilantro and cumin and is traditional in Colombian ajiaco. Guests should squeeze it fresh into their bowls.

Make ahead

You can make the soup through step 7 (after the quinoa is cooked) up to 3 days ahead. Cool completely, cover, and refrigerate. Gently reheat over medium heat, stirring occasionally, until steaming (about 8 minutes). Add the fresh cilantro and scallions just before serving. Do not prepare the avocado cream ahead—make it no more than 15 minutes before serving to prevent browning.

Storage & reheating

Refrigerate cooled soup in an airtight container for up to 3 days. Reheat gently over medium heat on the stovetop. The soup freezes well for up to 2 months in freezer-safe containers or bags (leave ½ inch headspace). Thaw overnight in the refrigerator and reheat gently. Do not freeze the avocado cream—make it fresh when serving.

Substitutions

quinoa, uncooked → white rice or millet (use the same volume; cooking time and texture will be nearly identical). Quinoa adds nutty flavor and completes proteins when paired with chicken, but rice works if you prefer a softer grain.
fresh cilantro, packed → fresh parsley or a mix of parsley and fresh oregano. Cilantro is essential to the dish's Colombian spirit, but if you dislike it, parsley adds freshness without the soapy taste some people detect.
red potatoes, waxy → Yukon Gold potatoes or russet potatoes cut into larger cubes. Waxy potatoes hold shape best, but Yukon Gold are creamy and Russets will soften—increase cooking time by 2–3 minutes if using Russet.
ripe avocado → crema or Mexican crème fraîche mixed with lime juice and salt; or a dollop of sour cream with fresh lime zest. Avocado adds richness and authentic Colombian ajiaco flavor, but it's optional. Sour cream alone is lighter but still delicious.