Ajiaco Recipe – Traditional Colombian Chicken Potato Soup
This Ajiaco recipe showcases Bogotá’s most iconic comfort food: a fragrant chicken and potato soup enriched with corn and the herb guascas. Creamy from naturally thickened potatoes and served with capers, cream, and avocado, Ajiaco is a hearty Colombian classic perfect for chilly days or family gatherings.
Ingredients (serves 6)
Soup Base
-
3 bone-in, skin-on chicken breasts or thighs (about 2 lbs / 900 g)
-
10 cups (2.4 L) chicken broth or water
-
3 garlic cloves, minced
-
1 medium onion, chopped
-
2 bay leaves
-
1 tsp salt
Potatoes & Vegetables
-
1 lb (450 g) russet potatoes, peeled and sliced
-
1 lb (450 g) red potatoes, peeled and sliced
-
1 lb (450 g) small Andean potatoes (papa criolla) or yellow potatoes, halved
-
3 ears fresh corn, cut into 3-inch pieces
-
1 tsp ground cumin
-
1 tsp dried guascas (available in Latin markets or online)
-
½ cup (120 ml) heavy cream
Garnishes
-
½ cup (75 g) capers, drained
-
2 ripe avocados, sliced
-
Lime wedges
-
Fresh cilantro, chopped
How to Make Ajiaco Recipe
1. Simmer the Chicken
In a large pot, combine chicken, broth, garlic, onion, bay leaves, and salt. Bring to a boil, then reduce heat and simmer 35–40 minutes until chicken is cooked through. Remove chicken, shred the meat, and set aside.
2. Cook the Potatoes
Add russet, red, and yellow potatoes to the broth. Simmer 25–30 minutes until the potatoes begin to break down and naturally thicken the soup.
3. Add Corn and Seasonings
Stir in corn pieces, cumin, and dried guascas. Continue simmering 15 minutes.
4. Finish the Soup
Return shredded chicken to the pot. Stir in heavy cream and adjust salt to taste.
Serving the Ajiaco Recipe
-
Ladle the soup into deep bowls and top with fresh cilantro.
-
Serve with capers, avocado slices, and lime wedges on the side so each guest can customize their bowl.
-
Pair with crusty bread or arepas for a complete meal.
Pro Tips
-
Guascas Is Key: This herb gives Ajiaco its authentic flavor. If unavailable, substitute a small pinch of dried oregano and parsley, though the taste will differ slightly.
-
Three Potatoes: The combination of starchy and waxy potatoes provides the perfect creamy texture.
-
Make Ahead: The soup tastes even better the next day as flavors meld.
Storage
Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed. This Ajiaco recipe also freezes well for up to 2 months.
Frequently Asked Questions
Can I use boneless chicken?
Yes, but bone-in pieces create a richer broth and deeper flavor.
Can I substitute other herbs for guascas?
You can try oregano and parsley, but traditional guascas give the signature taste.
Is Ajiaco spicy?
No, it’s mild. Add hot sauce or minced chili if you prefer heat.
