Ajiaco Colombiano (Colombian Chicken and Potato Soup)

There are different versions of Ajiaco Bogotano o Santafereño, but it’s a soup usually made with chicken, three kinds of potatoes, corn and an herb called guascas. This herb gives the soup a wonderful flavor.

It is very important to use guascas and papa criolla as they are the key ingredients in this dish. For me, Ajiaco Santafereño is a feel-good comfort food and I like to serve it with avocado on the side.

In Colombia Ajiaco is traditionally cooked in clay pots like the one I used in the pictures, but if you don't own one, just use a regular large pot to make this popular Colombian soup. Each region of Colombia has it own specialties and characteristic dishes.

For example, in the capital of the country Bogotá; Ajiaco is a very popular dish. Comforting, filling and absolutely delicious makes this Colombian chicken soup the perfect meal during the cold weather.

What you Need to Make this Recipe

Chicken: I like to use bone in chicken breast to add more flavor to the soup, but feel free to use boneless if you prefer. Water: You can replace it for chicken or vegetable broth.

Herbs: you need guascas to make ajiaco. I find them dried in small bags online here in the United States, but in Colombia you will find them fresh. I also like to add fresh cilantro to my soup, but if you don't like the flavor just omit it.

Vegetables: You need three different kinds of potatoes to make this soup (red, white and small yellow potatoes (papa criolla) an Andean potato. If you don't have papa criolla, you can replace it with small yellow potatoes.

Garlic, corn and Scallions give extra flavor to this dish. To serve this soup you will need heavy cream and capers.

How to Make this Recipe

In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender.

Remove the chicken and set aside. Continue cooking the corn for about 15 more minutes.

Discard green onions and add red potatoes, white potatoes, and the guascas. Cook for 15 more minutes.

Uncover and add the frozen papa criolla and simmer for 15 minutes, season with salt and pepper. Shred the chicken breast and return to the pot.

Serve the Ajiaco hot with capers and heavy cream on the side. How to Serve this Soup?

Ajiaco can be eaten for lunch or dinner and will keep you full and satisfied. I like to served it with avocado and a green salad on the side.

Some people like to serve it with white rice.

Cooking Tips

You can find dried guascas on Amazon.

In the USA yo can find frozen papa criolla in Latin markets. You can shred the chicken breasts with two forks, but you can also add the cooked chicken breasts to a mixer with a paddle attachment and shred it on low speed.

Notes

• You can find dried guascas on Amazon.
• In the USA yo can find frozen papa criolla in Latin markets.
• I like to serve Ajiaco with avocado and a light salad on the side.