Ajiaco colombiano is a traditional, hearty Colombian chicken and potato soup recipe that contains chicken, potatoes, corn and a unique herb that gives the soup its characteristic flavor.
Served with a fresh avocado, rice, capers and cream, our Ajiaco Colombiano is a one pot meal that will keep you full and satisfied for hours.
Having Ajiaco in Bogota
Walking down the winding street of la Candelaria, Bogota, one can't help but feel drawn to the myriad of graffiti decorating the walls. The colourful homes, some of which have beens standing shoulder-to-shoulder since colonial times, seemingly need no additional decoration. Their vibrant exteriors draw the eye with their detailing, the woodwork dark and aged against the painted plaster and stone.
Yet as our feet pound the cobblestone, exploring one unexpected turn after the other, there is one overwhelming sense that leads the way - the sense of smell.
For everywhere you go in the capital of Colombia Bogotá, there is the smell of food in the air. A lot of it is emitted by the arepa con queso and authentic empanada peddlers, selling their wares from rickety street carts. Some of it is emitted by the street corn sellers, broiling their husks on makeshift grills and some from the freshly baked colombian desserts. But if you keep going past the Colombian food peddlers and enter any restaurant in Bogotá's oldest quarter, you are bound to encounter the chief emitter of its food smells: the chamba pot of Colombian ajiaco soup.
What is Colombian Ajiaco soup?
Ajiaco is traditional Colombian soup that is hearty and full of flavor. This simple stew is made primarily of chicken, three potato varieties and corn. It is served with heaps of white rice, raw avocado, salty capers and a bit of liquid cream. Some people also top it with green onion.
Ajiaco potato and chicken soup is also popular in Peru and Cuba, where it takes a slightly different form, but it's most popular in Bogota, like the famous chicken colombian tamales.
For some of you, Ajiaco Colombiano may sound strange. But this chicken and potato soup made with corn was one of the first dishes my husband cooked for me, and one that I am now thrilled to share with you. It's one of the only ones I really enjoy eating chicken, and remains one of my fave Colombian dishes.
Authentic Colombian Chicken and Potato Soup Ingredients
Besides the basics, the skinless, boneless chicken breasts, corn, heavy cream, scallions, capers, and avocado, you will need three types of potatoes, including papas criollas, and a special herb called guascas.
(scroll below for the full recipe!)
Papas Criollas
This Ajiaco recipe is made with three types of potatoes (potatoes are endemic to the Andes, where Colombian Ajiaco originates), the chief potatoes that give Ajiaco its unique Colombian flare are papas criollas, little yellow potatoes that are perfectly creamy on the inside.
Papas Criollas, also known as Andean potatoes or Colombian potatoes, are often used in soups, or fried until the outside is crispy and the center is mushy and tender.
Guascas (the Special Herb of Ajiaco Bogotano)
But the main thing that gives Ajiaco Colombiano its flavor are the herb called guascas. Guascas (galinsoga parviflora) is a Colombian herb from the daisy family - considered a weed in North America - that is used as a seasoning and a natural remedy across South America. It dominates Colombian cuisine, partially a result of how freely it grows across the plains and the Andes.
Guascas taste like a cross between lime, artichokes and peanuts. If you cannot find guascas or don't want to buy it online, you can substitute dried oregano for it. Keep in mind ajiaco will not taste the same without guascas, but sometimes beggers can't be choosers.
Where to find the Ingredients?
You can find the unique ingredients used in Colombian cuisine to make this colombian Ajiaco recipe, like guascas and papa criolla, in most Latin markets and in some international stores.
In the U.S., they are even available in Walmart. If you prefer to shop online, you can get Latin ingredients at Amigo foods in the U.S. In Canada, you can buy Papas Criollas and guascas on Unimarket.
How to make our Ajiaco recipe
Making this Colombian Ajiaco soup recipe couldn't be easier, and you end up with a filling, one pot meal where the chicken is cooked in the same time as a result! What could be better?
In a large pot, place chicken and 10 cups of water. Bring to a boil, then reduce heat to medium and cook for 30 mins, until chicken is tender. Remove the chicken and set aside. Once cooled, shred chicken into small strips.
To pot with chicken stock, add papa criolla, red potatoes, white potatoes and the corn, the guascas, scallions, garlic cloves and cilantro. Lower the heat to medium-low, and cook for 30 minutes. Some of the potatoes in the pot should have dissolved and thickened the soup; if this hasn't happened yet, continue cooking. Season with salt and pepper.
Add shredded chicken back to soup.
Ajiaco soup is served hot, with rice, capers, avocados, cilantro and heavy cream on the side.
When is Ajiaco soup served?
Colombian Ajiaco is often served for lunch in Bogota, as it's a complete one pot meal. But you can also make this recipe for a perfectly filling dinner! There's nothing like coming home to a simmering pot of ajiaco.
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Recipe
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Colombian Ajiaco Recipe
Ingredients
- 2 skinless boneless chicken breasts
- 2 whole corn on the cob ears preferably Andean corn
- 2 cups papas criollas or fingerling or baby potatoes
- 2 white potatoes peeled and sliced
- 2 red potatoes peeled and sliced
- ¼ cup dried guascas
- 2 scallions sliced
- 2 garlic cloves minced
- ½ cup fresh cilantro finely diced, plus more for serving
- Salt and pepper to taste
- 1 cup cooked rice for serving
- 1 cup heavy cream for serving (optional)
- ½ cup capers for serving
- 2 avocados for serving
Instructions
- In a large pot, place chicken and 10 cups of water. Bring to a boil, then reduce heat to medium and simmer for 30 mins. Remove chicken from pot and set aside. Once cooled, shred the chicken into small strips.
- To the pot with chicken broth, add corn, three different types of potatoes and the guascas, scallions, garlic cloves and cilantro. Cook for 30 minutes. Some of the potatoes should have dissolved and thickened the soup; if this hasn't happened yet, continue cooking. Season with salt and pepper.
- Return shredded chicken to the pot.
- Serve the Ajiaco hot, with rice, capers, avocados, cilantro and heavy cream on the side.
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