This Ajiaco recipe brings the flavors of Bogota straight into your kitchen with tender shredded chicken, three kinds of potatoes, and sweet corn simmered in a fragrant broth.
The secret is guascas, a South American herb that gives the soup its signature earthy taste. It is the kind of one pot meal that feels like a warm hug on a cold day.
I first tried ajiaco years ago at a friend’s family gathering and could not stop thinking about it afterward.
Once I tracked down the guascas and figured out the right potato combination, I knew this recipe needed to live permanently in my regular rotation.
If you love a soup that comes with its own toppings bar, this one is going to become a favorite.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Total Time | 1 hour 20 minutes |
| Servings | 8 servings |
| Difficulty Level | Moderate |
Why You’ll Love This Ajiaco Recipe
This soup is comfort food in its purest form, with layers of flavor that build as it simmers.
It also doubles as a fun interactive meal since everyone gets to customize their own bowl at the table.
If your family already loves a good Chicken Soup Recipe, this one takes that same cozy feeling and adds a whole new world of flavor.
- Made with simple, wholesome ingredients that come together in one pot
- The three potato varieties naturally thicken the broth without any flour or cream needed in the base
- Topped with avocado, cream, capers, and rice for a build your own bowl experience
- Freezes beautifully, so leftovers make an easy future dinner
- A true taste of Colombian home cooking that is easier to make than it looks
Ingredients
Most of what you need for this ajiaco recipe is likely already in your kitchen, aside from a couple of specialty items that give this soup its authentic Colombian character.
Gather everything below before you start cooking to keep the process smooth.
For more potato heavy soup inspiration, my Potato Soup Recipe is another reader favorite worth trying.
- 2 pounds bone in, skin on chicken breasts or thighs
- 10 cups chicken broth
- 1 pound papas criollas (small yellow Colombian potatoes), halved
- 1 pound russet potatoes, peeled and sliced into rounds
- 1 pound red or Yukon gold potatoes, peeled and sliced into rounds
- 3 ears corn on the cob, cut into 2 inch pieces
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 4 scallions, chopped, plus more for garnish
- 1 small bunch fresh cilantro, tied with kitchen twine
- 3 tablespoons dried guascas
- 2 bay leaves
- Salt and black pepper, to taste
- 1 cup heavy cream, for serving
- 1/2 cup capers, for serving
- 2 avocados, sliced, for serving
- 4 cups cooked white rice, for serving
Kitchen Equipment Needed
A few good tools make this recipe much easier to pull off, especially since you are working with a large volume of broth and multiple potato types.
Here is what I reach for every time I make this soup.
Read Also: Corn Chowder Recipe
- A large Dutch oven or stockpot, at least 8 quarts
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- A potato masher for thickening the broth
- Tongs for handling the chicken
- Individual serving bowls or a traditional chamba clay soup pot
Recommended Products for This Recipe
These are a few products I personally use and recommend based on making this soup many times over the years.
They are not required, but each one solves a real pain point in this recipe.
They pair nicely with the equipment list from my Chicken Corn Chowder Recipe as well, since both recipes lean on a good heavy bottomed pot.
1. Dried Guascas Herb
This is the one ingredient you cannot substitute your way around if you want an authentic tasting ajiaco.
A small bag lasts a long time and keeps the earthy, slightly bitter flavor that defines the soup.
2. Chamba Colombian Clay Soup Pot
Traditional ajiaco is served in these unglazed clay pots, which keep the soup piping hot at the table and add a subtle earthiness of their own.
It also makes for a beautiful presentation if you are cooking for guests.
3. Enameled Cast Iron Dutch Oven
A heavy bottomed pot distributes heat evenly so the potatoes cook through without scorching on the bottom.
I have used mine for this recipe for years and it still looks brand new.
4. Nonpareil Capers
The small briny capers served on top of ajiaco add a pop of acidity that balances the rich, creamy toppings.
A good quality jar makes a noticeable difference in the final bite.
5. Potato Ricer
If you want an ultra smooth thickened broth without any lumps, a ricer breaks down the potatoes more evenly than a standard masher.
It is a small upgrade that makes the texture feel more restaurant quality.
Step-by-Step Instructions: How to Make Ajiaco
Follow these steps closely and you will have a pot of authentic Colombian ajiaco simmering away in about an hour.
Each stage builds flavor, so try not to rush the process.
If you enjoy building a soup in stages like this, you will also love the technique behind my Cuban Chicken Soup Recipe.
1. Cook the Chicken and Build the Broth
- Place the chicken breasts or thighs into a large Dutch oven or stockpot.
- Pour in the chicken broth, making sure the chicken is fully submerged. Add more broth or water if needed.
- Add the chopped onion, minced garlic, and half of the chopped scallions.
- Tie the fresh cilantro bunch with kitchen twine and drop it into the pot along with the bay leaves.
- Bring the pot to a boil over high heat, then reduce to a gentle simmer.
- Cover and cook for 25 to 30 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
2. Shred the Chicken
- Use tongs to carefully remove the chicken from the pot and place it on a cutting board.
- Let it cool for about 5 minutes, or until it is safe to handle.
- Use two forks to shred the chicken into bite sized pieces, discarding the skin and bones.
- Set the shredded chicken aside while the broth continues to develop flavor.
3. Add the Guascas and Simmer
- Remove and discard the cilantro bundle and bay leaves from the broth.
- Stir in the dried guascas, along with a generous pinch of salt and black pepper.
- Bring the broth back to a gentle simmer for 5 minutes to let the herb infuse into the liquid.
4. Cook the Potatoes
- Add the papas criollas, russet potatoes, and red or Yukon gold potatoes to the simmering broth.
- Cook uncovered for about 20 minutes, stirring occasionally, until the potatoes are fork tender.
- The papas criollas and some of the russet potato slices will naturally begin to break down. This is exactly what you want, since it thickens the broth.
- For an extra thick, creamy texture, use a potato masher to gently mash some of the potato pieces directly in the pot.
5. Add the Corn and Shredded Chicken
- Add the corn pieces to the pot and simmer for another 8 to 10 minutes, until the corn is tender.
- Return the shredded chicken to the pot and stir to combine.
- Simmer for a final 5 minutes so everything heats through and the flavors meld together.
- Taste the broth and adjust with additional salt, pepper, or guascas as needed.
6. Garnish and Serve
- Ladle the hot soup into individual bowls, making sure each bowl gets a piece of corn on the cob.
- Top each bowl with a spoonful of heavy cream, a scattering of capers, and a few slices of avocado.
- Sprinkle the remaining chopped scallions over the top.
- Serve immediately with a side of warm white rice for spooning into the broth.
Tips for The Best Ajiaco
A few small adjustments can take this soup from good to genuinely restaurant quality. Keep these tips in mind as you cook.
The same low and slow approach works wonders in my Baked Potato Soup Recipe, another dish that relies on potatoes to build a naturally thick base.
- Do not skip the guascas. Dried oregano can work in a pinch, but the flavor will be noticeably different from the traditional version.
- Let some of the potatoes break down naturally rather than pureeing the whole pot, since the texture should still have some chunky bite.
- Simmer gently rather than boiling hard, which keeps the chicken tender instead of stringy.
- Prep all of your toppings before the soup finishes cooking so everything is ready to serve hot.
- If your broth tastes flat, a splash of fresh lime juice at the end brightens everything up.
Serving Suggestions
Ajiaco is traditionally served with a toppings bar so everyone can build their bowl exactly how they like it.
A few sides round out the meal nicely.
Another great pairing is a simple Avocado Salad on the side for extra freshness.
- Warm white rice, spooned directly into the broth or served on the side
- Extra sliced avocado and lime wedges
- Crusty bread for soaking up the last of the broth
- A light green salad to balance the richness of the soup
- Hot sauce or aji picante for those who like more heat
Variations of Ajiaco
While the classic Bogota style is the most well known version, ajiaco has a few regional cousins and easy adaptations worth trying.
Here are some popular twists.
If rice based comfort food is more your speed, my Chicken and Rice Soup Recipe makes a nice weeknight alternative.
- Ajiaco Bogotano: The classic version featured in this recipe, made with three potato types and guascas
- Cuban Ajiaco: A heartier stew style version with beef, pork, and root vegetables like yuca and plantain
- Peruvian Ajiaco: Often features a spicier, more chili forward broth with yellow potatoes
- Vegetarian ajiaco: Swap the chicken and broth for vegetable stock and extra corn and potatoes
- Slow cooker ajiaco: Cook the chicken and broth on low for 6 hours, then add potatoes and corn for the last 2 hours
Read Also: Mashed Potato Soup Recipe
Storage and Reheating
This soup actually gets better after a day or two in the fridge, as the flavors continue to develop.
Here is how to store and reheat it properly.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days
- Keep the cream, capers, and avocado toppings separate and add them fresh when serving leftovers
- Freeze the soup base, without toppings, for up to 3 months in a freezer safe container
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium low heat, stirring occasionally, until warmed through
Nutritional Facts
These figures are an estimate for one serving of the soup base, not including rice or toppings, and will vary depending on your exact ingredients and portion sizes.
For another lighter option, my Crockpot Potato Soup Recipe runs a bit lower in calories if you are watching your intake.
- Calories: approximately 320 per serving
- Protein: approximately 28 grams
- Carbohydrates: approximately 35 grams
- Fat: approximately 8 grams
- Fiber: approximately 4 grams
- Sodium: approximately 650 milligrams
Health Benefits of Key Ingredients
Beyond being delicious, this soup is packed with ingredients that offer real nutritional value.
Here is a quick look at what some of the key players bring to the table.
If you love pairing this soup with a topping that is just as nutritious, try my Avocado Egg Salad Recipe for lunch the next day.
- Chicken: A lean source of protein that supports muscle repair and keeps you feeling full
- Potatoes: Provide potassium, vitamin C, and fiber, especially when the skins are left on
- Corn: Offers fiber along with antioxidants like lutein and zeaxanthin, which support eye health
- Avocado: A great source of heart healthy monounsaturated fats and fiber
- Cilantro and scallions: Add vitamins A and K along with fresh, bright flavor without extra sodium
FAQs About Ajiaco
1. What does ajiaco taste like?
Ajiaco has an earthy, savory flavor from the guascas herb, layered over a rich chicken and potato broth.
The cream, capers, and avocado toppings add richness, brightness, and a little tang to each bite.
2. Can I make this recipe without guascas?
Guascas is what makes this soup taste authentically Colombian, so it is worth seeking out online or at a Latin market.
In a pinch, dried oregano can stand in, though the flavor will be noticeably different.
3. What are papas criollas and can I substitute them?
Papas criollas are small, waxy yellow potatoes native to the Andes that help thicken the broth as they cook.
If you cannot find them, baby Yukon gold potatoes are the closest substitute.
4. Is ajiaco spicy?
The base soup itself is not spicy at all, since the flavor comes from herbs rather than chiles.
If you like heat, add hot sauce or aji picante at the table to taste.
5. Can I make ajiaco ahead of time?
Yes, ajiaco is actually one of those soups that tastes even better the next day.
Make the base a day or two in advance and add the fresh toppings right before serving.
Ajiaco (Colombian Chicken and Potato Soup)
Ingredients
- 2 pounds bone in, skin on chicken breasts or thighs about 900g
- 10 cups chicken broth 2.4 liters
- 1 pound papas criollas 450g, small yellow Colombian potatoes, halved
- 1 pound russet potatoes 450g, peeled and sliced into rounds
- 1 pound red or Yukon gold potatoes 450g, peeled and sliced into rounds
- 3 ears corn on the cob cut into 2 inch pieces
- 1 yellow onion chopped
- 4 cloves garlic minced
- 4 scallions chopped, plus more for garnish
- 1 small bunch fresh cilantro tied with kitchen twine
- 3 tablespoons dried guascas
- 2 bay leaves
- salt and black pepper to taste
- 1 cup heavy cream for serving
- 0.5 cup capers for serving
- 2 avocados sliced, for serving
- 4 cups cooked white rice for serving
- lime juice optional, for brightening broth
- hot sauce or aji picante optional, for serving
Equipment
- Large Dutch oven or stockpot at least 8 quarts
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Potato masher for thickening the broth
- Tongs for handling the chicken
- Individual serving bowls
- Chamba Colombian clay soup pot optional, for traditional presentation
- Potato ricer optional, for ultra smooth thickened broth
Method
- Place chicken in a large Dutch oven, cover with broth, and add onion, garlic, half the scallions, cilantro bundle, and bay leaves. Bring to a boil, then simmer covered for 25-30 minutes until chicken is cooked through.
- Remove chicken with tongs, let cool slightly, then shred with two forks, discarding skin and bones. Set aside.
- Discard cilantro bundle and bay leaves from the broth. Stir in guascas, salt, and pepper. Simmer for 5 minutes to infuse the flavor.
- Add all three potato types to the broth and cook uncovered for about 20 minutes, stirring occasionally, until fork tender. Mash some potatoes with a masher to thicken the broth.
- Add corn pieces and simmer for 8-10 minutes until tender. Return shredded chicken to the pot and heat through for 5 more minutes. Adjust seasoning to taste.
- Ladle soup into bowls, top with heavy cream, capers, avocado slices, and remaining scallions. Serve immediately with a side of warm white rice.
Nutrition
Notes
- Do not skip the guascas – it is the signature flavor of this soup. Dried oregano can work in a pinch but will taste noticeably different.
- Let the potatoes break down naturally rather than pureeing the whole pot, since the texture should still have some chunky bite.
- Simmer gently rather than boiling hard to keep the chicken tender instead of stringy.
- If your broth tastes flat, a splash of fresh lime juice at the end brightens everything up.
- Papas criollas are small yellow Colombian potatoes that help thicken the broth. If you cannot find them, baby Yukon gold potatoes are the closest substitute.
- For an extra thick, creamy texture, use a potato ricer to break down the potatoes more evenly than a standard masher.
- Make the soup base a day or two in advance and add the fresh toppings right before serving – it tastes even better the next day.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep toppings separate and add them fresh when serving leftovers.
- Freeze the soup base, without toppings, for up to 3 months in a freezer safe container. Thaw overnight in the refrigerator before reheating.
- Prep all of your toppings before the soup finishes cooking so everything is ready to serve hot.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This ajiaco recipe is proof that a simple pot of chicken, potatoes, and corn can turn into something truly special with the right herbs and a little patience.
Once you taste that first spoonful with the cream, capers, and avocado all mixed together, you will understand why this soup has so many devoted fans.
Give it a try this week and let me know how it turns out in the comments below. I would also love to see your bowl if you make it.
Recommended:
- Cajun Potato Soup Recipe
- Creamy Sausage and Potato Soup
- Ham and Potato Soup Recipe
- Sweet Potato Soup Recipe
- Lemon Chicken and Rice Recipe
