Colombian Potato Soup (Ajiaco) Recipe with Chicken and Corn

Colombian potato soup, often called ajiaco, is a Bogotá-style chicken soup built from several kinds of potatoes, corn, and guascas, a distinctive Colombian herb. The potatoes soften at different rates to make the broth hearty, while avocado, cream, and capers served at the table let everyone finish a bowl to taste.

Ingredients

2 tablespoons (30 ml) neutral oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
3 scallions, trimmed and roughly chopped, about 1 cup (45 g)
2½ pounds bone-in, skin-on chicken thighs, about 1.1 kg
10 cups low-sodium chicken broth, 2.4 L
3 ears fresh corn, husked and cut into thirds, about 1½ pounds (680 g); or 3 cups (450 g) corn kernels with 3 small cobs if available
1½ pounds russet potatoes, peeled and cut into 1-inch (2.5 cm) chunks, about 680 g
1½ pounds Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) chunks, about 680 g
1 pound papa criolla, rinsed and left whole if small, about 450 g; see the substitution note in Tips
2 tablespoons dried guascas, about 2 g, plus 1 teaspoon (about 1 g) for finishing if desired
1 teaspoon fine salt (5 g), plus more to taste
½ teaspoon ground black pepper (1 g)
½ cup chopped fresh cilantro, loosely packed, about 15 g
For serving: 1 cup heavy cream (240 ml), ½ cup capers (about 60 g), and 2 ripe avocados, sliced (about 300 g flesh)
For serving, optional: 2 limes, cut into wedges (about 120 g)

Instructions

Prepare the ingredients. Chop the onion, garlic, and scallions, peel and cut the two larger potato varieties, and cut the corn into manageable pieces. Keep the papa criolla whole if the potatoes are small; halve any larger ones so they cook at a similar pace. Pat the chicken dry. Arrange the cream, capers, avocado, and lime for serving later, but do not cut the avocado until close to mealtime.
Soften the aromatics. Heat the oil in a large, heavy soup pot over medium heat. Add the onion and scallions and cook for about 4 minutes, stirring often, until softened but not browned. Stir in the garlic and cook for 30 seconds. Add the chicken thighs, broth, salt, and pepper. Bring the liquid just to a boil, then lower the heat so it simmers gently.
Cook the chicken. Simmer uncovered for about 25 minutes, turning the thighs once if they are not fully submerged. Check the thickest part of a thigh with a food thermometer without touching the bone; USDA FSIS guidance sets the safe minimum internal temperature for chicken at 165°F (74°C). If it has not reached that temperature, continue simmering and check again. Lift the chicken onto a plate when done, leaving the broth in the pot. When cool enough to handle, remove and discard the skin and bones, then pull the meat into bite-size pieces.
Simmer the potatoes and corn. Add the russet potatoes, Yukon Gold potatoes, papa criolla, corn, and 2 tablespoons guascas to the broth. Bring back to a gentle simmer and cook uncovered for 30 to 35 minutes, stirring now and then so potatoes do not stick. The soup is ready for the next step when the russets are very soft, the larger potatoes are tender, and the papa criolla is beginning to break down. If the pot boils hard, lower the heat; a steady simmer keeps the pieces from disintegrating too quickly.
Thicken and finish. Use the back of a spoon to press a few softened russet and papa criolla pieces against the side of the pot, then stir them into the broth. This naturally thickens the soup while leaving plenty of potato pieces whole. Return the shredded chicken to the pot and simmer for 5 minutes. Stir in the cilantro and the optional extra teaspoon of guascas. Taste the broth and adjust the salt and pepper; add a little hot water or broth if it has become thicker than you like.
Serve at the table. Ladle the soup into deep bowls, making sure each serving gets chicken, corn, and a mix of potatoes. Pass the cream, capers, avocado, and lime separately so diners can add what they like. Ajiaco is substantial enough to serve as a full meal, so keep any side dishes simple.

Tips

Look for guascas if you can. Dried guascas gives ajiaco its characteristic herbal, slightly earthy aroma. It is sold in some Latin American grocery stores and online. If you cannot find it, use 1 tablespoon dried oregano and 1 tablespoon dried parsley in the pot; this makes a pleasant soup, but the flavor will not be quite the same. Avoid adding a large amount of a stronger herb such as rosemary, which can take over the broth.
Use the potato mix for texture. Papa criolla, a small yellow Colombian potato, tends to soften and dissolve into the broth. Russets help thicken it too, while Yukon Golds hold their shape better. If papa criolla is unavailable, use 1 pound (450 g) small yellow potatoes, quartered, and mash a few more russets into the broth at the end. The result will still be hearty, though less distinctly Colombian in flavor and texture.
Keep the simmer gentle. A rolling boil can break the potatoes apart before the corn and larger pieces are tender. Stir carefully rather than vigorously, especially once the papa criolla begins to soften. If the soup gets too thick, loosen it with hot broth or water a little at a time.
Season after the potatoes cook. Broth and capers both contribute salt, and capers are served as a topping rather than simmered in the pot. Taste the finished soup before adding more salt. For easier serving, rinse the capers briefly if they are especially salty.

Serving Suggestions

Set out the finishing ingredients in small bowls and let each person add cream, capers, and avocado directly to their serving. The cream brings a cool, smooth contrast; capers add a sharp, salty note; and avocado contributes a buttery texture. Lime is optional, but a small squeeze can brighten the rich broth. Add toppings just before eating so the avocado stays fresh and the cream does not disappear into the pot.

Serve ajiaco in wide, deep bowls with a spoon large enough for the broth and a fork for the chicken and corn. A simple green salad or sliced tomatoes can make a fresh side without competing with the soup. Warm bread or plain rice is also welcome for soaking up broth, though the potatoes and corn already make the dish filling. If serving a group, keep the soup warm over very low heat and put the toppings on the table rather than stirring them all into the pot.

Variations

Use a whole chicken. A cut-up chicken can replace the thighs; use about 3 pounds (1.4 kg) and simmer the pieces until they reach 165°F (74°C), checking each piece with a thermometer. Breast meat may cook faster than legs, so remove pieces as they become safe and tender, then add the shredded meat back at the end. The bones add body to the broth, but the chicken takes a little more work to portion.

Make it with boneless thighs. Use 2 pounds (900 g) boneless chicken thighs and begin checking for 165°F (74°C) after about 15 minutes of simmering. They are quicker to shred, although bone-in chicken generally gives the broth a fuller flavor. Keep the remaining quantities and method the same.

Adjust the thickness. For a brothier bowl, press fewer potatoes into the pot and add up to 1 cup (240 ml) extra broth. For a thicker, more rustic soup, mash a few additional cooked russets and papa criolla into the liquid. Avoid blending the whole pot: keeping some pieces intact gives the soup its characteristic chunky texture.

Make it without chicken. For a meat-free version, use vegetable broth and omit the chicken. Add 1 pound (450 g) sliced mushrooms with the onions for savory depth, and cook them until their liquid has mostly evaporated before adding the broth. This is a useful adaptation, not a traditional chicken ajiaco, and the result will have a different flavor.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, airtight containers. The soup keeps for 3 to 4 days in the refrigerator. Store cream, capers, and avocado separately; avocado is best sliced fresh, while capers and cream should be spooned onto individual bowls rather than mixed into the storage container.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Add a splash of broth or water if the potatoes have thickened the soup in the fridge. You can also freeze the soup, without the toppings, for up to 2 months for best quality. Thaw it in the refrigerator; the potatoes may become softer or grainier, so stir gently as it reheats.

Frequently Asked Questions

What is Colombian ajiaco?
Ajiaco is a hearty Colombian soup, especially associated with Bogotá and the surrounding Andean region. This version combines chicken, corn, guascas, and several kinds of potatoes. Recipes vary by household and region, so this is one practical Bogotá-style preparation rather than the only way to make it.

Can I make ajiaco without guascas?
Yes. Guascas is the most distinctive seasoning, but the soup can still be made without it. Use the oregano-and-parsley substitute listed in Tips, knowing that it gives a more familiar herbal flavor rather than guascas’s particular aroma. Do not increase the substitute to compensate; too much dried herb can make the broth overpowering.

Why does this recipe use three kinds of potatoes?
They play different roles. Papa criolla and russets soften and help thicken the broth, while Yukon Gold potatoes tend to keep more of their shape. If you only have one variety, the soup will still work, but its texture will be more uniform; mash some of the cooked potatoes if you want a thicker broth.

Can I prepare ajiaco ahead of time?
Yes. Cook the soup, cool it promptly, and refrigerate it for up to 3 to 4 days. The broth often thickens as it sits, so add a little water or broth while reheating. Keep the cream and other toppings separate, and add avocado shortly before serving.

Can I use frozen corn?
Yes. Use about 3 cups (450 g) frozen corn kernels. Add them with the potatoes, and if you have corn cobs, add one or two to the broth for extra corn flavor, removing them before serving. Without cobs, the soup will still be good, though the broth will be a little less sweet and aromatic.

How do I know when the potatoes are done?
Test a russet and a larger Yukon Gold piece with the tip of a knife. The russet should be soft enough to press into the broth, while the Yukon Gold should be tender all the way through but not necessarily falling apart. Papa criolla may have mostly dissolved by then; that is expected and helps thicken the soup.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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