Description
This authentic Colombian Ajiaco recipe is a traditional chicken and potato soup from Bogotá. It’s rich in flavor and cultural heritage, made with three varieties of potatoes, tender shredded chicken, corn, and guascas – the Colombian herb that gives this dish its soul. Ajiaco is comfort in a bowl, perfect for any cozy day or family gathering.
Ingredients
Scale
- 3 chicken breasts or thighs (bone-in for flavor)
- 10 cups water or chicken stock
- 2 corn cobs, cut into halves or thirds
- 1 pound papas criollas (Colombian yellow potatoes), peeled
- 1 pound russet potatoes, peeled and sliced
- 1 pound red potatoes, peeled and cubed
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1 bunch fresh cilantro
- 1 teaspoon dried guascas (essential Colombian herb)
- Salt and pepper, to taste
- 1 cup heavy cream (or crema de leche)
- ½ cup chopped capers
- 1 large avocado, sliced
- Cooked white rice, to serve on the side
Instructions
- Cook the Chicken: In a large pot, combine chicken, water or broth, onion, garlic, and cilantro. Bring to a boil, then reduce heat and simmer for about 35 minutes until tender. Remove chicken, shred it with forks, and set aside. Strain and reserve the broth.
- Add the Potatoes and Corn: Return the broth to the pot and add all three types of potatoes and the corn pieces. Simmer uncovered for 30–40 minutes, stirring occasionally, until the potatoes begin to soften and break down.
- Season and Simmer: Add salt, pepper, and guascas. Cook for another 15 minutes, allowing the soup to thicken naturally from the potatoes.
- Combine and Serve: Add the shredded chicken back into the soup and simmer for 10 minutes. Serve hot with cream, capers, avocado, and white rice on the side.
Notes
- Use bone-in chicken for richer flavor and broth.
- Guascas are essential for authentic Colombian taste; substitute with oregano if unavailable.
- Simmer slowly to allow potatoes to thicken the soup naturally.
- Add cream and toppings right before serving.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup, Colombian Recipes, Comfort Food
- Method: Simmering
- Cuisine: Colombian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg
Keywords: Colombian Ajiaco, Ajiaco Colombiano, Chicken and Potato Soup, Colombian Recipes, Traditional Colombian Soup, Guascas Soup, Bogotá Food, Latin American Soups, South American Comfort Food, Ajiaco Santafereño Recipe, Authentic Ajiaco Recipe, How to Make Colombian Ajiaco