Ajiaco is a Colombian chicken and potato soup that doesn’t require much time or effort to make—it’s perfect for a weeknight dinner.

The traditional recipe uses three kinds of potatoes: red, white and sweet, along with shredded chicken breast. You can also add corn and guascas (Colombian ground coriander) to the broth, which gives it an earthy flavor. To finish this dish off, make sure you add capers and cream!

This recipe is one of our favorites because it makes you feel like home.

Recipes from Colombia

Ajiaco Colombiano (Colombian Chicken and Potato Soup)

A classic Ajiaco recipe, with different kinds of potatoes, shredded chicken, corn, guascas and served with capers and cream.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Soup
Servings 6 servings


  • 3 chicken breast skin removed
  • 12 cups water
  • 3 ears fresh corn cut into 2 pieces
  • Salt and pepper to taste
  • 2 chicken bouillon cubes
  • 3 scallions
  • 2 garlic cloves minced
  • 3 tablespoon chopped cilantro
  • 2 cups papa criolla Andean Potato
  • 3 medium white potatoes peeled and sliced
  • 3 medium red potatoes peeled and sliced
  • 1/3 cup guascas
  • 1 cup heavy cream for serving
  • 1 cup capers for serving


  • In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
  • Continue cooking the corn for about 15 more minutes. Discard green onion and add red potatoes, white potatoes, and the guascas. Cook for 15 more minutes.
  • Uncover and add the frozen papa criolla and simmer for 15 minutes, season with salt and pepper.
  • Cut the chicken meat into small pieces and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side.


Recipe Courtesy of MyColumbianRecipes.com
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