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Colombian Ajiaco (Chicken and Potato Soup)

Colombian Ajiaco (Chicken and Potato Soup)
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Colombian Ajiaco is an authentic, comforting chicken and potato soup from Bogotá, featuring tender chicken, a trio of potatoes, corn, and the unique herb guasca. This flavorful and hearty soup is perfect for any season and brings a traditional Colombian taste to your table.

Ingredients

Scale

Proteins

  • 2–3 chicken breasts or thighs

Potatoes

  • 2 cups papas criollas (yellow potatoes), whole or halved if large
  • 2 cups russet potatoes, peeled and chopped
  • 2 cups red potatoes, chopped

Vegetables and Herbs

  • 1–2 ears of corn on the cob, cut into chunks
  • 1 tablespoon fresh or 1 teaspoon dried guasca herb
  • 1 medium onion, halved and chopped
  • 3 garlic cloves, whole or smashed
  • 2 tablespoons fresh cilantro, chopped

Liquids and Broth

  • 8 cups chicken broth or water

Garnishes

  • 1/4 cup capers
  • 1 avocado, sliced
  • Crema or sour cream, for serving

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Chicken and Broth: Place chicken breasts or thighs into a large pot filled with water or chicken broth. Add garlic cloves and half an onion to infuse flavor. Bring to a boil, then reduce heat to a simmer and cook until the chicken is tender, about 25-30 minutes. Remove the chicken and reserve the broth.
  2. Shred the Chicken: Once cool enough to handle, shred the chicken into bite-sized pieces using two forks or your hands to help it blend well into the soup.
  3. Add Potatoes and Corn: Add the papas criollas, russet potatoes, red potatoes, and corn on the cob chunks to the reserved broth. Simmer gently for 20-25 minutes or until the potatoes are tender and the soup begins to thicken naturally.
  4. Season and Add Guasca: Stir in the guasca herb, chopped onions, salt, and pepper to taste. Let the soup simmer for an additional 10 minutes to allow the flavors to meld together.
  5. Combine the Chicken and Final Simmer: Add the shredded chicken back into the pot, stirring well. Let everything heat through for about five minutes to let the chicken absorb the flavors without drying out.

Notes

  • Use fresh guasca if possible for the best flavor; dried guasca is an acceptable substitute.
  • Add potatoes in stages based on cooking times to preserve texture—papas criollas first, followed by russets and reds.
  • Shred chicken finely for even distribution and tenderness in every bite.
  • To thicken the soup, gently mash some of the potatoes during cooking.
  • Prepare garnishes—capers, avocado slices, and crema—ahead of time for easy serving.
  • For a vegetarian version, substitute chicken with mushrooms or plant-based proteins and use vegetable broth.
  • If guasca is unavailable, oregano mixed with dried basil works as a good herb substitute.
  • Reheat soup gently on medium-low heat to maintain tender chicken and potato texture.

Nutrition

Keywords: Colombian Ajiaco, Chicken soup, Potato soup, Traditional Colombian recipe, Guasca soup, Comfort food, Hearty soup

Find it online: https://marybaking.com/colombian-ajiaco-chicken-and-potato-soup/