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Ajiaco with chicken served in a bowl
Traditional Colombian soup with chicken and potatoes

Colombian Chicken Ajiaco Soup

Author: Flavelo
Recipes Soups
Bogotá's iconic soup relies on the interplay of potatoes: yellow potatoes dissolve to thicken the soup naturally, while white potatoes stay chunky for texture. The 'guasca' herb gives it a distinct earthy flavor, but the capers and cream make it truly regal.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 6 servings
🔥 Calories 550 kcal
🌍 Cuisine Colombian

Ingredients

Equipment Needed

  • Large Stockpot
  • Strainer

Allergen Information

⚠️ Milk

Instructions

1 ✓

Boil chicken with onion and garlic in the water for 30 minutes. Remove chicken.

Tip: This broth is the body of the soup.
2 ✓

Add yellow potatoes and corn. Boil until potatoes disintegrate.

Tip: Starch from dissolving potatoes thickens the soup naturally.
3 ✓

Add white potatoes and guascas. Cook until tender.

Tip: These potatoes stay whole for texture.
4 ✓

Shred chicken and return to pot. Serve with capers, cream, and avocado.

Tip: The acidity of capers and richness of cream contrast the starchy soup.

Recipe FAQ

I don't have guascas.
It's hard to replace, but a mix of oregano and tarragon gets close.

Ingredients

  • 1 whole Chicken Breast (or thighs)
  • 1 lb Russet Potatoes (peeled, sliced)
  • 1 lb Yukon Gold or Yellow Potatoes
  • 2 ears Corn on the cob (cut into chunks)
  • 1 bunch Scallions/Green Onions
  • 2 cloves Garlic
  • 1 tbsp Dried Guascas (or Oregano)
  • 8 cups Water
  • 1/2 cup Heavy Cream (for serving)
  • 2 oz Capers (for serving)
  • 1 whole Avocado (sliced, for serving)