In Columbia, this soup is called ajiaco, and it is a staple dish in the region of Bogota. This is lightened-up version that cooks in a pressure cooker or stove top! So it’s ready fast, too! Grain free with dairy free option.
- Medium ears corn, husked
- 1 ½ pounds Yukon Gold potatoes (4 to 5), cut into ¼-inch-thick slices
- ¾ pound white sweet potato (about 2 medium), peeled and cut into ¼-inch-thick slices – my adaption. See notes for Original recipe.
- 1 pound boneless, skinless chicken breasts, cubed
- 2 medium scallions, chopped
- 2 tablespoons chicken bouillon* *Read the label to be sure this product is gluten-free( Better than Bouillon is gluten free).
- 6 ounces diced avocado (from 1 large Hass)
- ¼ cup crème fraiche or heavy cream (or coconut cream for dairy free option)
- 3 tablespoons capers, drained, plus (optional) 6 teaspoons brine
- Extras we used to garnish – cilantro and peppercorns.
- Using a sharp knife, cut each ear of corn into 3 pieces (about 2 ½ inches long). Set aside on a plate.
- In an electric pressure cooker, combine 5 ½ cups water, the potatoes, chicken, scallions, and chicken bouillon. Seal and cook on high pressure for 6 minutes, until the potatoes are tender. Natural release, then open when the pressure subsides. Press the sauté button. Add the corn and cook, uncovered, until the corn is tender, 5 more minutes.
- To serve, place a piece of corn in each of 6 bowls, then ladle about 1 2/3 cups of soup into each. Top the bowls with 1 ounce avocado, 2 teaspoons crème fraiche (or dairy free cream), and ½ tablespoon of the capers. If desired, add 1 teaspoon of the caper brine to each bowl.
- Garnish with cilantro and/or fresh pepper and pinch of sea salt.
- See notes for Stove top or Dutch oven Option
- Recipe adapted from Skinnytaste One and Done Cookbook. Posted with by permission by Original recipe uses russet potato, so feel free to use that! I opted for sweet potato for a extra nutrients.
Stove top or Dutch oven Option – To make this in a large pot or Dutch oven, increase the water to 6 cups. Bring to a boil, then cook, covered, for 20 to 25 minutes on medium-low heat, until the potatoes are tender, then add the corn and cook an additional 5 minutes.
- If you are looking for a whole 30 or paleo option, just sub the corn and cream. But I recommend the original! It’s DELICIOUS!
- Serving Size: 1 2/3 cups soup + 1 piece of corn + toppings
- Calories: 327
- Sugar: 3.5 g
- Sodium: 900 g
- Fat: 10.5 g
- Saturated Fat: 3.5 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 62 mg
Keywords: instant pot, soup, potato soup, healthy, pressure cooker, chicken soup, paleo, gluten free