Ajiaco: Colombian Chicken and Potato Soup

Ajiaco is a traditional Colombian soup known for its rich, comforting flavors and hearty ingredients. Originating from Bogotá, this dish features a savory blend of chicken, corn, and three types of potatoes, creating a thick and creamy texture that sets it apart from other soups. One of its most distinctive ingredients is guascas, an herb that gives the soup its authentic Colombian taste.

This Colombian chicken and corn soup is more than just a meal—it’s a warm, satisfying dish perfect for any occasion. Whether you’re craving comfort food on a chilly day or looking to explore authentic Colombian cuisine, ajiaco is a fantastic choice. The combination of tender shredded chicken, sweet corn on the cob, and creamy potatoes makes it incredibly filling and flavorful.

Ajiaco is often served with avocado slices, capers, and a dollop of sour cream, which enhance its rich, complex flavors. If you’ve never tried this classic Colombian soup, this recipe will guide you step by step to making an authentic bowl of ajiaco bogotano at home.

Key Benefits

1. Rich in Nutrients

This soup is made with lean chicken breast, corn, and potatoes, providing a balance of protein, fiber, and essential vitamins. The three different types of potatoes used—often including Andean potatoes and Yukon gold—help create a naturally thick texture while adding important nutrients like potassium and vitamin C.

2. Supports Immune Health

Ajiaco’s broth, chicken, and fresh herbs make it a great meal for boosting immunity. The warm, soothing nature of this Colombian chicken soup can help ease symptoms of a cold or cough, making it a go-to comfort food during flu season.

3. Naturally Hearty and Filling

This traditional Colombian dish is incredibly satisfying due to its rich combination of shredded chicken, potatoes, and corn. The starch from the potatoes naturally thickens the broth, creating a creamy, stew-like consistency that keeps you full longer.

4. Authentic Colombian Flavors

One of the key ingredients in ajiaco bogotano is guascas, a unique herb that gives the soup its distinct, slightly earthy taste. When paired with capers, avocado, and sour cream, the flavors come together in a way that’s both rich and refreshing.

5. Easy to Customize

Ajiaco is a versatile soup that can be adjusted to suit different dietary needs. Whether you prefer to use chicken thighs for extra richness, add more vegetables, or make it dairy-free, it’s easy to modify while still keeping the traditional flavors intact.

Ingredients

Main Ingredients

• 2 large chicken breasts (boneless, skinless) – for tender, shredded chicken
  
• 8 cups chicken broth – provides a rich base for the soup
  
• 3 ears of corn, cut into thirds – adds natural sweetness and texture
  
• 3 types of potatoes (for authenticity and a creamy texture):
  
  • 3 medium Yukon gold potatoes, sliced
    
  • 3 red potatoes, cubed
    
  • 3 papa criolla (Andean potatoes), whole or halved (or substitute with more Yukon gold if unavailable)
    
• 1 teaspoon salt – enhances the flavors
  
• ½ teaspoon black pepper – for subtle warmth
  

Herbs & Seasonings

• 2 bay leaves – infuses deep, aromatic flavor
  
• 1 teaspoon dried oregano – adds an earthy depth
  
• ½ teaspoon dried thyme – complements the herbal notes
  
• 2 tablespoons guascas (Colombian herb, essential for authentic ajiaco; substitute with dried parsley if unavailable)
  

Toppings & Garnishes (optional but recommended)

• 1 ripe avocado, sliced – adds creaminess
  
• 4 tablespoons capers – for a tangy, briny contrast
  
• ½ cup sour cream – balances the soup’s richness
  
• ¼ cup fresh cilantro, chopped – enhances the freshness
  

Instructions

Step 1: Cook the Chicken

1. In a large Dutch oven or heavy-bottomed pot, add the chicken breasts, chicken broth, bay leaves, oregano, and thyme.
   
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and let it cook for about 20–25 minutes, or until the chicken is fully cooked.
   
3. From the pot, remove the chicken and set it aside to cool slightly. Shred the chicken using two forks and reserve for later. Keep the broth warm.
   

Step 2: Add the Potatoes and Corn

4. To the same pot with the broth, add the three types of potatoes (Yukon gold, red potatoes, and papa criolla).
   
5. Stir in the guascas and season with salt and black pepper.
   
6. Add the corn on the cob pieces and let everything simmer for 30–40 minutes, stirring occasionally. The potatoes will break down, naturally thickening the soup.
   

Step 3: Blend a Portion for a Creamy Texture (Optional, but recommended)

7. For a thicker soup, use a ladle to remove 1 cup of the cooked potatoes and broth. Blend until smooth, then return it to the pot, stirring well.
   
8. Continue simmering until the soup reaches a rich, creamy consistency.
   

Step 4: Add the Shredded Chicken

9. Return the shredded chicken to the pot, stirring to combine. Let the soup cook for another 10 minutes to absorb all the flavors.
   
10. Adjust the seasoning with more salt and pepper, if needed.
    

Step 5: Serve and Garnish

11. Ladle the hot ajiaco into bowls and serve with avocado slices, capers, and a dollop of sour cream.

Pro Tips and Variations

Pro Tips for the Perfect Ajiaco

Use Three Types of Potatoes for Authenticity
Ajiaco gets its signature thick and creamy texture from a combination of potatoes. Papa criolla (Andean potatoes) break down into the broth, while Yukon gold and red potatoes hold their shape. If you can’t find papa criolla, substitute with more Yukon gold, but expect a slightly thinner consistency.

Don’t Skip the Guascas
Guascas is the key herb that gives Colombian chicken soup its authentic flavor. If unavailable, dried parsley with a touch of oregano can be a substitute, but the taste won’t be identical.

Simmer for the Best Flavor

Allowing the soup to simmer slowly helps the flavors deepen. Stir occasionally and let the potatoes naturally thicken the broth instead of adding flour or cream.

Shred the Chicken for Better Texture
Instead of chopping the chicken, shred it using two forks. This ensures every bite of soup is infused with tender chicken rather than large chunks.

Recipe Variations

Make It Dairy-Free
Skip the sour cream and instead use a dairy-free alternative like coconut yogurt or cashew cream.

Use Chicken Thighs for a Richer Taste
Chicken thighs have more fat and flavor than chicken breasts, making the soup heartier. If using thighs, cook them slightly longer before shredding.

Add Extra Vegetables
Though not traditional, you can add carrots, celery, or bell peppers for extra nutrition and color.

Vegetarian Ajiaco
Replace chicken with hearty vegetables like mushrooms and chickpeas and use vegetable broth instead of chicken broth.

Serving Suggestions

Traditional Toppings and Sides

Avocado Slices – The creamy texture of ripe avocado balances the soup’s richness. Serve on the side or add directly into the bowl.

Capers – These add a salty, tangy contrast to the creamy potatoes. Sprinkle a spoonful over the soup just before serving.

Sour Cream – A dollop of sour cream gives a velvety smoothness to the broth, enhancing the flavors.

White Rice – In Colombia, ajiaco is often served with a side of steamed white rice, which can be mixed into the soup for a more filling meal.

Arepas – These traditional Colombian corn cakes pair perfectly with ajiaco. Serve warm with a bit of butter or cheese on top.

Lime Wedges – A squeeze of fresh lime juice brightens the flavors and balances the richness of the dish.

Conclusion

Ajiaco is more than just a Colombian chicken and corn soup—it’s a dish deeply rooted in tradition, culture, and comfort. Its rich, creamy texture, the perfect blend of three types of potatoes, and the distinct flavor of guascas make it a standout dish in Colombian cuisine. Whether you’re making it for a cozy family dinner or trying a new international recipe, this hearty and satisfying soup is sure to impress.

By following this well-structured recipe, you’ll achieve the authentic taste of ajiaco bogotano, complete with tender shredded chicken, sweet corn on the cob, and vibrant toppings like capers, avocado, and sour cream. Plus, with the pro tips and variations, you can adjust it to fit your dietary preferences while keeping its signature flavor intact.

Make this classic Colombian dish and enjoy a bowl of warm, comforting goodness. Serve it with traditional sides like white rice, arepas, and lime wedges, and experience the true taste of Colombia from your own kitchen.

FAQs

Both dishes are hearty and flavorful, but ajiaco is more potato-based, while sancocho is a more rustic, multi-meat stew.