Name: Colombian Chicken Ajiaco Soup Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Colombian
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; 1/4 cup dried guascas; 2 scallions, sliced; 2 garlic cloves, minced; 1/2 cup fresh cilantro, finely diced (plus more for serving); Salt and pepper to taste; 1 cup cooked rice; 1 cup heavy cream (optional); 1/2 cup capers; 2 avocados

If you’re looking to warm up with something truly comforting and packed with unique flavors, I have just the recipe for you. This Colombian Chicken Ajiaco Soup Recipe is a soul-satisfying, hearty soup that brings together tender chicken, three kinds of potatoes, and the distinctive Colombian herb guascas, all simmered into one delicious pot. I absolutely love how this turns out—it’s not just soup, it’s an experience that makes you feel like you’re sitting in a cozy Bogotá kitchen.

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Why You’ll Love This Recipe

Authentic Colombian Flavor: The secret herb guascas gives this soup a truly unique taste you won’t find anywhere else.
Hearty and Filling: Three kinds of potatoes create a rich, thick texture that’s perfect for a satisfying meal.
One-Pot Wonder: Minimal cleanup and straightforward steps make this a great go-to for family dinners.
Customizable Garnishes: From creamy avocado to tangy capers, you can add toppings that elevate every spoonful.

A black bowl filled with thick light brown soup with some chunks, topped with a small yellow and white corn cob piece centered, and avocado slices on the top right side. The soup has white cream swirls and small golden oil drops scattered on the surface. The bowl sits on a wooden surface with two old silver spoons placed to the left. photo taken with an iphone --ar 2:3 --v 7 - Colombian Chicken Ajiaco Soup, Colombian ajiaco recipe, Colombian chicken soup, traditional Colombian soup, hearty Colombian ajiaco

Ingredients You’ll Need

This Colombian Chicken Ajiaco Soup Recipe brings together simple, fresh ingredients that work harmoniously to create a rich, comforting soup. Keep an eye out for guascas, the signature herb, which really makes all the difference.

Flat lay of two raw skinless boneless chicken breasts, two whole ears of fresh yellow corn on the cob, a small white ceramic bowl with yellow fingerling potatoes, one peeled and sliced white potato, one peeled and sliced red potato arranged in a simple pile, a small white ceramic bowl filled with dried guascas leaves, two fresh green scallions sliced, two whole garlic cloves unpeeled, a small white ceramic bowl with finely chopped fresh cilantro, a small white ceramic bowl of cooked white rice, a small white ceramic bowl of heavy cream, a small white ceramic bowl filled with green capers, and two whole ripe avocados with smooth dark green skin halved to show bright green flesh, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Colombian Chicken Ajiaco Soup, Colombian ajiaco recipe, Colombian chicken soup, traditional Colombian soup, hearty Colombian ajiaco

Skinless boneless chicken breasts: Using breasts helps keep the soup light and tender while shredding nicely for texture.
Corn on the cob ears: Andean corn is ideal, but any fresh corn will add sweetness and body.
Papas criollas (or fingerling/baby potatoes): These small yellow potatoes dissolve into the soup to thicken it, so don’t skip them!
White potatoes: They keep their shape and add a creamy contrast.
Red potatoes: Their waxy texture helps keep the soup chunky and satisfying.
Dried guascas: This is the star herb of Ajiaco, imparting a grassy, slightly minty flavor—it’s worth ordering online if you can’t find it locally.
Scallions: Adds a subtle onion flavor to brighten the soup.
Garlic cloves: For that soulful aroma and warmth.
Fresh cilantro: Stirred in and sprinkled on top for fresh green notes.
Cooked rice: Served on the side to make every bite more filling.
Heavy cream (optional): My family loves the creaminess it adds if you want to make your soup a little indulgent.
Capers: Their briny punch contrasts wonderfully with the rich flavors.
Avocados: Creamy, cool avocado slices round out the meal perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to tweak this Colombian Chicken Ajiaco Soup Recipe based on what I have on hand or the season. Feel free to make it your own by swapping a few ingredients or adjusting the garnish combo.

Vegetarian Version: I once made this with vegetable broth and replaced chicken with hearty mushrooms—still delicious and family-approved!
Spicier Kick: Add a pinch of smoked paprika or a few slices of fresh chili if you want some heat.
Different Potatoes: If you can’t find papas criollas, fingerlings or a mix of waxy potatoes work nicely to achieve the right texture.
Dairy-Free Option: Skip the heavy cream and use coconut milk or simply omit it—it’s still rich and tasty.

How to Make Colombian Chicken Ajiaco Soup Recipe

Step 1: Simmer the Chicken for a Flavorful Broth

Start by placing your boneless, skinless chicken breasts in a large pot with about 10 cups of water. Bring it to a boil over medium-high heat, then lower the heat and let it simmer for 30 minutes. This step is key because it creates the rich chicken broth foundational to the soup. Once cooked, remove the chicken and let it cool a bit—then shred it finely with two forks. I like shredding it fairly small so it mixes well throughout the soup without big chunks.

Step 2: Build the Soup with Corn, Potatoes, and Guascas

Into the pot with the chicken broth, add the corn cobs, the three different kinds of potatoes, dried guascas, scallions, minced garlic, and fresh cilantro. Let this simmer for about 30 minutes. You’ll notice that some of the potatoes start to dissolve, naturally thickening the soup—that’s exactly what you want. If the soup isn’t thick enough after 30 minutes, just keep cooking a little longer. Don’t rush this step; patience here means a perfectly textured, hearty soup.

Step 3: Return the Chicken and Season to Perfection

Once your soup has thickened and the potatoes are just tender, add the shredded chicken back in. Give everything a good stir and season with salt and pepper to taste. This stage is crucial—taste often and adjust seasoning until it feels just right. The balance of salt lets all those complex flavors shine through.

Step 4: Serve with All the Classic Toppings

Serve your Ajiaco hot, spooning the soup into bowls with sides of cooked rice, capers, slices of fresh avocado, extra cilantro, and heavy cream if you’re using it. I love letting everyone customize their bowl—it’s fun to add as much cream or capers as you want. You’ll find those creamy and tangy touches bring the soup to the next level!

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Pro Tips for Making Colombian Chicken Ajiaco Soup Recipe

Use the Right Potatoes: I learned the hard way—using at least three kinds ensures the perfect mix of creamy and chunky textures.
Don’t Skip the Guascas: This herb is essential for authentic flavor, so if you can’t find it fresh, dried works great, just soak it a bit before adding.
Shred Chicken When Warm: It’s easier to shred chicken right after cooking when still warm rather than after it’s fully cooled.
Slow Simmer is Key: Avoid boiling the soup hard after adding the potatoes—gentle simmering keeps potatoes from breaking down too much undesirably.

How to Serve Colombian Chicken Ajiaco Soup Recipe

A bowl filled with a creamy, light beige soup with visible chunks, topped with a bright yellow corn piece placed in the center and three slices of green avocado arranged on the left side. White drizzle and small drops of yellow oil decorate the soup's surface. Next to it, a white plate with a black floral pattern holds a pile of small brown round potatoes, some darker and some lighter. A silver spoon rests on the plate's edge. On the side, a small bowl contains a white drink on a white marbled surface. A green plant with round leaves is partly visible at the top left corner. Photo taken with an iphone --ar 2:3 --v 7 - Colombian Chicken Ajiaco Soup, Colombian ajiaco recipe, Colombian chicken soup, traditional Colombian soup, hearty Colombian ajiaco

Garnishes

I love serving this soup with a generous spoonful of heavy cream for richness, fresh chopped cilantro for brightness, slices of ripe avocado for creaminess, and a small handful of salty capers to cut through the richness. These garnishes create a beautiful balance of flavors that always impresses guests and family alike.

Side Dishes

I usually pair Ajiaco with simple sides like white rice and sometimes warm crusty bread for dipping. If you want to keep things light, a crisp green salad with a citrus dressing complements the soup nicely without overpowering it.

Creative Ways to Present

For a special occasion, I like to serve the soup in individual mini bowls or hollowed-out bread bowls with just a drizzle of cream and a sprig of cilantro on top. It’s a fun way to impress and adds a festive touch to this humble soup.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Ajiaco in an airtight container in the fridge for up to 3 days. Keep the garnishes separate to maintain freshness, especially the avocado and cream. The soup thickens a bit overnight, but a little stirring helps bring it back.

Freezing

Freezing works well for this soup except for avocado and cream, which don’t freeze nicely. Freeze in portions, leaving some room for expansion. When reheated, the soup keeps its flavor and texture beautifully.

Reheating

To reheat, warm the soup gently on the stove over low heat, stirring occasionally to prevent sticking and to restore the smooth texture. Top with freshly chopped cilantro and add avocado and cream just before serving to keep everything fresh.

FAQs

What is guascas, and can I substitute it?

Guascas is a unique Colombian herb essential to the traditional flavor of Ajiaco. It has a slightly minty, grassy flavor. If you don’t have guascas, dried oregano or a blend of tarragon and oregano can be a mild substitute, but the authentic flavor won’t be exact. I recommend sourcing guascas online for the best experience.
Can I make this soup in a slow cooker?

Absolutely! Start by simmering the chicken to make the broth or use store-bought chicken broth as a shortcut. Then layer the potatoes, corn, guascas, and aromatics in the slow cooker with the broth. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender. Add shredded chicken in the last 30 minutes.
Is Colombian Chicken Ajiaco Soup Recipe gluten-free?

Yes! This recipe is naturally gluten-free, as it uses only fresh ingredients without any wheat or gluten-containing additives.
How thick should the soup be?

The soup should be thick and hearty but still spoonable—not like stew. The papas criollas breaking down help thicken it naturally. If it’s too thin for your taste, let it simmer a bit longer.
Can I use chicken thighs instead of breasts?

You sure can! Chicken thighs will add richer flavor and remain juicy, but they’ll also create a slightly darker broth. Just adjust your cooking time accordingly — thighs often take a bit longer to cook through. I’ve done both, and both turn out fantastic.

Final Thoughts

This Colombian Chicken Ajiaco Soup Recipe is more than just a meal for me—it’s a cozy reminder of family, tradition, and those special moments around the table. Once you try it, I promise you’ll understand why my family goes crazy for it. The blend of flavors and textures is just magical, and the best part? It’s surprisingly easy to make in your own kitchen. Give it a shot—you might just discover your new favorite comfort soup.