Authentic Colombian Ajiaco: Chicken & Potato Soup

Looking for a dish that warms your soul and tantalizes your taste buds? Colombian Ajiaco is just the ticket! This hearty chicken and potato soup is a beloved staple in Colombia and a fantastic example of international soups that bring people together. Whether it’s a chilly evening or a gathering with friends, Ajiaco is sure to impress.

What makes this soup truly special is its unique combination of flavors. With tender chicken, creamy potatoes, and a variety of herbs, this specialty soup is not only delicious but also nourishing. You won’t believe how simple it is to create a comforting bowl of Ajiaco that can transport you straight to the heart of Colombia.

Get ready to delight in the rich, savory taste of this Colombian classic, blending the warmth of home-cooked meals with the vibrant essence of Colombian cuisine.

Traditional Colombian Ajiaco Recipe

A hearty bowl of Colombian Ajiaco with chicken, potatoes, corn, avocado, and capers, set on a colorful tablecloth.

This Colombian Ajiaco is a rich and hearty soup that features tender chicken, three different types of potatoes, and a medley of fresh herbs. The taste is comforting and deeply flavorful, with a hint of sweetness from the corn and a light tang from the capers.

Ingredients

2 boneless, skinless chicken breasts
4 cups chicken broth
2 medium potatoes (russet or Idaho), peeled and diced
2 medium potatoes (yellow or Yukon Gold), peeled and diced
2 medium potatoes (red or fingerling), peeled and diced
1 cup fresh corn kernels (or 1 can of corn, drained)
1 medium onion, chopped
2 cloves garlic, minced
1 cup chopped cilantro
1 bay leaf
Salt and pepper to taste
Capers for garnish
Avocado slices for garnish
Heavy cream for serving (optional)

Instructions

Cook the Chicken: In a large pot, combine chicken breasts, chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer for about 20 minutes until chicken is cooked through.
Add Vegetables: Remove the chicken and set aside to cool. Add the diced potatoes, onion, garlic, and corn to the broth. Simmer until the potatoes are tender, about 15-20 minutes.
Shred the Chicken: While the potatoes are cooking, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot once the potatoes are tender.
Season: Stir in chopped cilantro, and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow flavors to meld.
Serve: Ladle the soup into bowls and garnish with capers, avocado slices, and a drizzle of heavy cream, if desired. Enjoy hot!