Traditional Ajiaco Recipe (Columbian Chicken and Potato Soup)

Ajiaco is the national soup of Colombia. It is more popular in Bogota, the country’s capital. The main ingredients of this traditional ajiaco recipe are potatoes and chicken.

If you’ve never had Ajiaco, follow my recipe to make the most delicious chicken soup you’ve ever had with a creamy potato base, corn, and aromatic herbs.

What is Ajiaco?

Ajiaco is a special kind of Colombian soup that is particularly popular in Bogota. This filling soup is made with potatoes and corn on the cobs. Small yellow Andean potatoes called papas criollas work well in this soup. As they simmer, they melt and thicken the soup.

I usually serve Ajiaco with avocado slices, capers, and a little sour cream. The soup is spiced with the Colombian herb guascas. If you decide to try this recipe, it’s worth looking for dried guascas and frozen papas criollas for the best taste and flavor. They are typically available at Latin food markets.

Ingredients for Ajiaco Recipe

This soup is very traditional, therefore, some of its ingredients are difficult to find. However, you must use the ingredients specified in the recipe if you want to have its authentic taste.

Potatoes: I use a variety of yellow and white potatoes, especially a tiny yellow potato known as “papa criolla”. You can find them frozen in specialty Latin markets in the United States, but any yellow potato can be used as a substitute.

Chicken: Use chicken breasts for this dish. The greatest kind of chicken to shred is chicken breast.

Corn: This recipe calls for sweet corn, which adds a wonderful flavor to the soup.

Capers: They are used for garnishing, but they add a unique flavor to the meal. If you’re not a fan, feel free to omit them entirely or use less.

Guascas: This is an essential herb for the ajiaco recipe. If you don’t have guascas, you’re only preparing a soup with chicken and potatoes. Dried guascas is available on Amazon.

Recipe Instructions

Add the chicken, corn, chicken bouillon, garlic, cilantro, scallions, salt, and pepper to a big pot. 

Add water and turn the heat to high. When the water starts to boil, lower the heat to medium and cook the chicken for 30 to 35 minutes, or until it is cooked through and soft. Now, remove the chicken, and set it aside.

Simmer the corn for a further fifteen minutes or so. Add the guascas and red and white potatoes. Discard the green onion and simmer for an additional fifteen minutes.

After 15 minutes of simmering, uncover, add the frozen papa criolla, and season with salt and pepper.

Add the chicken breast to the pot after shredding it. The traditional Ajiaco recipe is ready!

Serve the Ajiaco with capers, white rice, avocado, or heavy cream on the side.

How to Serve the Ajiaco Recipe?

You can eat ajiaco for lunch or dinner, and it will fill you up nicely. I enjoy serving it with a side of green salad and avocado. Many prefer to serve it over white rice.