Traditional Colombian Ajiaco Soup with Chicken and Potatoes

Colombian ajiaco is a hearty chicken-and-potato soup especially associated with Bogotá and the surrounding Andean region. Chicken, corn, three kinds of potatoes and guascas simmer into a rich, comforting broth, then each bowl is finished with cream, capers and avocado. Ingredients and family methods vary, but this version gives you the characteristic thick texture and lets the toppings be added to taste.

Ingredients

2¼ lb bone-in, skin-on chicken breasts or thighs (1 kg)
8 cups low-sodium chicken broth (1.9 L)
2 cups water (475 ml)
2 scallions, trimmed and cut into large pieces (about 30 g)
1 medium yellow onion, peeled and halved (about 150 g)
3 garlic cloves, lightly crushed (9 g)
1½ tsp fine salt (9 g), plus more to taste
½ tsp black pepper (1 g)
3 ears corn, husked and cut crosswise into 2 or 3 pieces each (about 600 g whole)
1 lb russet potatoes, peeled and cut into 1-inch chunks (450 g)
1 lb Yukon Gold or other waxy yellow potatoes, peeled and cut into 1-inch chunks (450 g)
12 oz papa criolla, fresh or frozen (340 g); if unavailable, use small yellow potatoes, peeled and halved
2 tbsp dried guascas (about 2 g)
½ cup heavy cream, for serving (120 ml)
⅓ cup capers, drained, for serving (about 50 g)
2 ripe avocados, pitted and sliced (about 300 g flesh)
1 lime, cut into wedges, for serving (about 60 g)

Instructions

Prepare the ingredients. If using frozen papa criolla, thaw it in the refrigerator or rinse off loose ice; it does not need to be completely thawed before cooking. Peel and cut the russet and yellow potatoes into similar-size chunks so they soften at roughly the same rate. Keep the papa criolla whole if small, or halve larger ones. Cut the corn into sturdy pieces with a large knife, taking care to keep the cob steady.
Start the chicken broth. Put the chicken, broth, water, scallions, onion, garlic, salt and pepper in a large heavy soup pot. Bring the liquid just to a boil over medium-high heat, skimming off any foam that gathers on top. Reduce the heat to maintain a gentle simmer, partially cover the pot and cook for about 40 minutes. Avoid a vigorous boil, which can make the chicken tougher and break the corn apart later.
Check and remove the chicken. Check the thickest part of each piece with a food thermometer, without touching bone. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Once the chicken reaches that temperature, transfer it to a plate. If a piece has not reached the safe minimum, return it to the broth and check again after a few minutes. When cool enough to handle, remove the skin and bones and pull the meat into bite-size pieces. Cover the chicken so it stays warm.
Cook the corn and firm potatoes. Add the corn, russet potatoes and yellow potatoes to the simmering broth. Cook uncovered for 20 minutes, stirring gently once or twice. The russets will start to soften and thicken the soup, while the yellow potatoes should mostly hold their shape. If the broth reduces more than you like, add a little hot water; the finished soup should be thick but still ladleable.
Add the papa criolla and guascas. Stir in the papa criolla and dried guascas. Simmer for another 20 minutes, or until the potatoes are very tender and some have dissolved into the broth. Stir more often near the end so the thickening potatoes do not stick to the bottom. If using small yellow potatoes in place of papa criolla, give them a gentle press against the side of the pot with a spoon near the end; they will thicken the soup, though the texture will be less creamy and the flavor less distinctive.
Finish and season. Return the pulled chicken to the pot and simmer for 2 to 3 minutes, just long enough to warm it through. Taste the broth and adjust the salt and pepper. Remove the onion, scallion pieces and garlic if you prefer a smoother-looking soup, or leave them in. Spoon the soup into warm bowls, making sure each serving gets chicken, corn and a mix of potato textures.
Set out the toppings. Serve the cream, capers, avocado and lime separately so everyone can add the amount they like. A little cream and a few capers are traditional accompaniments; the avocado adds a cool, buttery contrast. Avoid boiling the finished soup after adding cream, since the cream is best stirred into individual bowls.

Tips

Look for guascas if you can. This dried herb is a defining flavor in ajiaco and is sold in some Latin American grocery stores and online. If it is hard to find, use 1 teaspoon (about 1 g) dried oregano as a practical stand-in; it adds an herbal note but tastes different, so the soup will not have quite the same traditional flavor. Add it with the potatoes.
Use the potatoes for different jobs. The starchy russet breaks down and thickens the broth, the waxy yellow potato keeps some shape, and papa criolla turns especially soft and creamy. If you can only find two types, keep the russet and use yellow potatoes for the other portion. The result will still be a good soup, though it will miss some of the texture contrast.
Keep the simmer gentle. A rolling boil can shred the chicken, knock the corn off the cob and make the potatoes collapse before the soup has thickened evenly. Stir carefully, especially after adding the papa criolla, and scrape the bottom of the pot to prevent sticking.
Season at the end, then offer toppings separately. Broth brands vary in saltiness, and capers add a salty, sharp flavor at the table. Start with the listed salt, taste after the potatoes are cooked, and let diners add capers, cream and lime to their own bowls.

Serving Suggestions

Ajiaco is filling enough to serve as a complete main course. Put the pot or individual bowls on the table with small dishes of cream, capers, sliced avocado and lime wedges, rather than stirring all the toppings into the soup at once. That way the broth remains hot and each person can balance its savory flavor with the tang of capers, the richness of cream or the freshness of avocado.

Serve it with plain white rice if you want a more substantial meal, or offer crusty bread for dipping. A simple green salad with a light vinaigrette makes a fresh contrast without competing with the soup. The corn pieces are usually eaten alongside the soup or picked up from the bowl; provide a spoon and, if useful, a small plate for the cob after the kernels are eaten.

Variations

Ajiaco varies between Colombian households and regions. This recipe follows the Bogotá-style combination of chicken, potatoes, corn and guascas, but cooks may adjust the balance of potato varieties, use chicken pieces with or without bones, or serve different accompaniments. Keep the guascas and the mix of potatoes if you want to stay close to the familiar Bogotá profile.

For a shortcut when fresh papa criolla is unavailable, frozen papa criolla is a useful option and can go straight into the pot. Small yellow potatoes are easier to find but stay firmer and do not break down in quite the same way. You can compensate somewhat by mashing a few cooked potato pieces into the broth, though this imitates the thickness rather than the exact flavor and texture of papa criolla.

For a lighter serving, use skinless chicken and skim visible fat from the broth before adding the potatoes. You can also offer rice separately rather than putting it in the soup. To make the soup without chicken, omit the poultry and use vegetable broth; simmer the potatoes and corn until tender. That is a meat-free adaptation rather than the chicken-based version described here, and the broth will have a different depth of flavor.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Store the soup in a covered container in the refrigerator for 3 to 4 days. If possible, keep the cream, capers and avocado separate; avocado browns, and the toppings taste fresher when added at serving time. The potatoes will continue to absorb broth as the soup sits, so it may be noticeably thicker the next day.

Reheat only the amount you plan to serve in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if needed. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also reheat a portion in the microwave in a covered, microwave-safe bowl, stirring partway through and checking the temperature in more than one spot. Avoid repeatedly cooling and reheating the whole pot.

For longer storage, freeze the soup without the fresh avocado and cream for up to 2 to 3 months for best quality. Potatoes can become softer or slightly grainy after freezing, so the texture may change. Thaw overnight in the refrigerator and reheat to 165°F (74°C); add fresh toppings after reheating.

Frequently Asked Questions

What is ajiaco?
Ajiaco is a Colombian soup commonly made with chicken, potatoes, corn and guascas. The best-known Bogotá-style version is served with cream, capers and avocado on the side. Other versions and household recipes can differ in their ingredients and proportions.

What are guascas, and can I leave them out?
Guascas are dried leaves used to give ajiaco its characteristic herbal flavor. You can leave them out if you cannot find them, but the soup will taste less like the familiar Bogotá-style dish. Dried oregano is a convenient substitute, not an exact match; use a small amount so it does not dominate.

Can I make ajiaco without papa criolla?
Yes. Use small yellow potatoes and gently mash a few of them into the broth near the end to help thicken it. The soup will still be satisfying, but papa criolla has a distinctive soft texture and flavor that ordinary yellow potatoes do not fully reproduce.

Can I make the soup ahead?
Yes. Cook the soup, cool it promptly and refrigerate it, then reheat it gently for serving. The potatoes will absorb broth overnight, so add a little water or broth while reheating and check the seasoning again. Keep avocado and cream separate until serving.

How do I know when the chicken is done?
Check the thickest part of each piece with a food thermometer, keeping the tip away from bone. USDA FSIS recommends a safe minimum internal temperature of 165°F (74°C) for poultry. If the chicken has not reached that temperature after the stated simmer, cook it longer and check again.

Why is my ajiaco too thin or too thick?
If it is too thin, simmer it uncovered a little longer and mash a few tender russet or papa criolla pieces into the broth. If it is too thick, stir in hot water or broth a little at a time until it is easy to ladle. Remember that it thickens further as it cools and as the potatoes sit in the liquid.

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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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