Colombian Chicken Potato Soup (30 Minutes)

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This traditional dish (also known as Ajiaco) is a celebration of Colombian cuisine, with its roots deeply embedded in the country’s rich culinary heritage. Ajiaco is beloved for its unique combination of tender chicken, creamy potatoes, and an array of flavorful ingredients. The star of the show is the guascas, a traditional Colombian herb that infuses the soup with its distinctive aroma and taste (but you can also use a substitute which is outlined below). With each spoonful, you’ll be transported to the vibrant streets of Bogotá, where this beloved dish is enjoyed by families and friends alike.

Ingredients

Units Scale
  • 2 chicken breasts, bone-in and skin-on
  • 12-15 Yukon Gold potatoes (sliced or whole depending on size)
  • 1 large ear of corn, husked and cut into thick rounds
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons guascas (dried Colombian herb) or use a combination of dried oregano and bay leaves
  • Salt and pepper, to taste
  • Avocado, capers, and sour cream for garnish

Instructions

  1. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken breasts, skin-side down, and cook for 5 minutes or until the skin is golden and crispy. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the pot and set aside.
  2. In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
  3. Add the chicken broth, potatoes, corn rounds, guascas, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes or until the potatoes are tender.
  4. While the soup is simmering, remove the skin from the cooked chicken breasts and shred the meat using two forks.
  5. Once the potatoes are tender, add the shredded chicken, heavy cream, and fresh cilantro to the pot. Stir well and let it simmer for an additional 5 minutes to allow the flavors to meld together.
  6. Taste and adjust the seasoning if needed. Remove from heat.

Notes

Use bone-in and skin-on chicken breasts for added flavor and richness to the soup. You can remove the skin before adding the shredded chicken to reduce the fat content. Guascas is a traditional Colombian herb that adds a unique flavor to the soup. If you can’t find guascas, you can substitute it with a combination of dried oregano and bay leaves. (Use 1 teaspoon of dried oregano and 2 bay leaves as a substitute for 2 tablespoons of guascas.)

To enhance the flavor, you can cook the chicken in the broth for longer, up to 30 minutes, before removing the skin and shredding the meat. For a thicker and creamier soup, mash some of the cooked potatoes against the side of the pot with a fork before adding the shredded chicken. Serve the Ajiaco hot, garnished with slices of avocado, a dollop of sour cream, and a sprinkle of capers. These toppings add a delightful contrast and freshness to the dish.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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