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Spicy Ajiaco Chicken Soup (EPCOT Copycat)

Bring the flavors of EPCOT home with this Spicy Ajiaco Chicken Soup inspired by the Festival of the Arts and Flower & Garden booths. This bold, comforting chicken and potato soup is packed with flavor, a little heat, and authentic Disney-inspired ingredients.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method Video Notes

Ingredients
  

Chicken & Potato Mixture:
  • 3 dried guajillo chiles
  • 1 small dried arbol chile
  • 2 cups water
  • 2 garlic cloves
  • 2 teaspoons salt
  • 1 pound boneless skinless chicken breasts (or thighs)
  • 2 medium white potatoes peeled, cooked, and diced
Spicy Ajiaco Soup:
  • 2 cups chicken and potato mixture divided
  • 2 ears corn cooked and quartered, divided
  • 4 cups hot chicken stock divided
  • 1 cup diced avocado divided
  • 1/4 cup crème fraîche or sour cream divided
  • 4 teaspoons capers optional

Method
 

Make the Chili Sauce:
  1. Remove stems from dried chiles.
  2. Toast chiles in a dry pan over medium heat until slightly darkened.
  3. Add chiles to a pot with water, garlic, and salt.
  4. Bring to a simmer and cook for 20 minutes, until soft.
  5. Remove from heat and blend until smooth.
  6. Let cool completely.
Marinate the Chicken:
  1. Add 1 cup of chili sauce to a zip-top bag with chicken.
  2. Marinate for several hours or overnight in the refrigerator.
  3. Reserve remaining sauce.
Cook the Chicken:
  1. Preheat oven to 350°F.
  2. Place chicken on a greased baking sheet.
  3. Bake until internal temperature reaches 165°F.
  4. Let cool, then shred chicken.
Make Chicken & Potato Mixture:
  1. Combine shredded chicken, diced potatoes, and remaining chili sauce in a bowl.
  2. Mix well.
Assemble the Soup:
  1. Add 1/2 cup chicken mixture to each bowl.
  2. Add 1/4 ear corn to each serving.
  3. Pour 1 cup hot chicken broth over each bowl.
  4. Top with avocado, crème fraîche, and capers if using.
  5. Serve hot.

Video

Notes

💡 Notes (Papa J Tips)

  • Adjust spice by reducing or removing the arbol chile.
  • Rotisserie chicken can be used as a shortcut.
  • The chicken mixture tastes even better the next day.
  • Blend the sauce until completely smooth for best texture.
  • Add a squeeze of lime before serving for extra flavor.