Ajiaco Colombian Chicken and Potato Soup

Imagine a big Latino family gathered around a wooden table on a Sunday afternoon. An elderly woman sets a big iron pot full of creamy soup and steaming corn right in the center: the famous ajiaco, Colombia’s chicken potato soup.

A Traditional Colombian Chicken Potato Soup

A typical Colombian soup, ajiaco is one of the country’s most valued dishes. It comes from the Altiplano Cundiboyacense region, a mountainous area that is home to Bogotá, Colombia’s capital. The region is well-known for being one of the only cold places in the country, and since we don’t have seasons due to our proximity to the equator, it is the perfect spot to grow crops such as potatoes and corn year-round.

A Bowl of Delicious Ajiaco | Javier Rincón

Guascas, A Colombian Herb

One of the biggest characteristics of this Colombian dish is its richness. This thick soup is made with potatoes, shredded chicken, sweet corn, green onion, cilantro, and the local mountain herb called guascas. Traditionally, ajiaco is served with capers, cream, and avocado on the side. Some people like to eat it with additional sides like rice, plantain, yuca (cassava root), or even banana.

When making ajiaco, it is always important to use two local ingredients: guascas and potatoes. Guascas is a green herb with little yellow flowers found in the high mountains. It adds a sweet, fresh flavor to the soup. If you aren’t able to find guascas where you live, you can order it on Amazon. Alternatively, you can substitute dried oregano although the taste will be a little different( but still good!). Equally as important are the three kind of potatoes used in traditional ajiaco: sabanera potatoes found on the flat side of our mountains, paramuna potatoes found in the high mountains (known as páramo), and little golden potatoes.

Vegetables for the Colombian Soup Ajiaco | Javier Rincón

Origins of Ajiaco

Although Colombian ajiaco shares its roots with other Latin American dishes like Cuban ajiaco and Peruvian locro, each soup is remarkably different. Historians still debate the origin of ajiaco today. They can’t find consistent records, though some people believe that the soup was named after a Muisca Indian chief called Aco and his wife, Aj. The combination of their names gives us the Spanish name Aj y Aco, or ajiaco. It is probable that before the Spanish arrived in the Americas, ajiaco was a simple broth made of potatoes and corn. It was afterwards that the mixing of cultures added European products like capers, chicken, and later, cream.

Preparing Ajiaco | Javier Rincón

Colombia, like most South American countries, is traditionally a Catholic nation. In the past, Colombians ate ajiaco exclusively on two traditional occasions: the celebration of the Corpus Christi and Christmas. However, today we regularly enjoy ajiaco as a way to celebrate with loved ones or welcome guests. Even after all these years, ajiaco is associated with celebration and gathering, and this special soup is at the heart of every Colombian home.

Ajiaco Colombian Chicken Soup, Ready to Eat | Javier Rincón

Ajiaco: Colombian Chicken and Potato Soup

Javier Rincón

Enjoy a steaming bowl of ajiaco, traditional Colombian chicken and potato soup. Made with three kinds of potatoes, corn on the cob, and delicious herbs.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Colombian, Latin American

Servings 8 servings

Calories 250 kcal

Ingredients

  

1x2x3x

• 14 cups water (3500 ml)
• 3 1/2 pounds potatoes, russet and red (1750 g)
• 1 pound Yukon gold potatoes
• 28 ounces corn on the cob; about 3 ears (800 g)
• 1 branch guascas (or dried oregano)
• 4 cloves garlic
• 3 branches green onion
• 3 breasts chicken
• 1 branch cilantro
• 1 cup capers (250 g)
• 3 avocados
• 1 1/2 cup fresh cream (375 ml)

Instructions

 

• Wash ingredients and thinly slice potatoes.
• In a large pan, add cold water, chicken, green onion, potatoes, corn and guascas. Add salt to taste.
• Take the chicken out after 35 min. Shred when cold. Chop cilantro.
• Let the soup cook until desired thickness or potatoes are dissolved.
• Add shredded chicken and cilantro.
• Slice avocados, and set aside cream and capers. Top as desired.

Notes

• When it comes to cooking, this soup is relatively easy to make. The idea is to cook the chicken with the corn, potatoes, green onion, and guascas in water so that it makes a broth.
• It is important to cut the potatoes as thinly as possible because they are going to give the soup its thickness. It is advisable to cut the corn into small rings before cooking it, as it makes it easier to serve.
• If possible, it is better to leave the chicken breast on the bone to give it extra flavor.
• Once the chicken is done, take it out and make sure that it is perfectly cooked. Then, shred it once it has cooled.
• When making ajiaco, do not worry about overcooking the potatoes since you want them well done so they dissolve in the broth.
• Generously add cilantro at the end, as it gives ajiaco a rich, tasty flavor.
• Some people add guascas five minutes before the soup is done, but personally I prefer to add them at the beginning to give more flavor.

Nutrition

Serving: 0gCalories: 250kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Keyword ajiaco, chicken soup, potato soup

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