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Ajiaco with chicken served
Hearty chicken Ajiaco soup garnished with avocado and capers

Colombian Chicken Ajiaco Soup

Author: Flavelo
Recipes Soups
The secret of Bogotá's iconic soup lies in the play of potatoes: yellow potatoes boil down to thicken the soup to creaminess (without flour!), while white potatoes remain chunky for texture. The 'guasca' herb gives the distinctive earthy flavour, but capers and cream make it truly regal.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 6 servings
🔥 Calories 550 kcal
🌍 Cuisine Colombian

Ingredients

Equipment Needed

  • Large pot
  • Sieve

Allergen Information

⚠️ Milk

Instructions

1 ✓

Boil the chicken with onion and garlic in water for 30 minutes. Remove the meat.

Tip: This stock gives the body of the soup.
2 ✓

Add yellow potatoes and corn pieces to the broth. Boil until potatoes fall apart completely.

Tip: The starch from floury potatoes thickens the soup naturally.
3 ✓

Add white potatoes and the herb. Cook until soft.

Tip: This potato stays whole so there is something to bite into.
4 ✓

Shred the chicken back in. Serve with capers, cream, and avocado slices.

Tip: Acidity of capers and creaminess of cream form perfect contrast to the starchy soup.

Recipe FAQ

I don't have guasca herb, what should I do?
Hard to replace, but a mix of a little oregano and tarragon approaches the flavour profile.

Ingredients

  • 1 pc Chicken breast (or thigh)
  • 400 g White potatoes (waxy variety)
  • 400 g Yellow potatoes (floury variety)
  • 2 pcs Corn on the cob
  • 1 bunch Spring onions
  • 2 cloves Garlic
  • 1 tbsp Dried Guasca (or oregano)
  • 2 litres Water
  • 100 ml Double cream (for serving)
  • 50 g Capers (for serving)
  • 1 pc Avocado (for serving)