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Meat, Americas

Ajiaco de Bogotá (Colombian chicken and potato soup)

Ajiaco de Bogotá is a big Colombian soup made with shredded chicken and three kinds of potatoes, served with avocado and cream on top. It serves 4, takes 70 minutes, stays easy to make, and costs about €3.10 per person. The trick is letting the starchy potatoes break down to thicken the broth while the baby potatoes hold their shape.

It's chilly out, so let's head to Bogotá for an ajiaco, a big chicken soup with three kinds of potatoes, topped with avocado and cream.

Ajiaco de Bogotá (Colombian chicken and potato soup)
Total time
1 h 10
Difficulty
Easy
Cost per person
€3.10
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Ajiaco plays with two textures at once. The broth turns creamy on its own thanks to the starchy potatoes melting into it, while the baby potatoes and small new potatoes stay firm to the bite. Shredded chicken mixes into all of it, flavored with cilantro and oregano, and the corn adds a sweet note that sets this apart from a classic broth.

This is a dish to make on a chilly fall or winter evening, the kind that warms you up without feeling heavy. Kids generally like spooning their own cream and avocado into their bowl, which also turns dinner into something everyone builds themselves. It works just as well for a slow Sunday as for a weeknight when you want one pot to feed the whole family.

The ingredients

4 people

Butcher

  • Chicken breasts 3

Fruits and vegetables

  • Starchy potatoes 600 g
  • Baby potatoes 400 g
  • New potatoes 300 g
  • Corn on the cob 2
  • Onion 1
  • Leek 1
  • Fresh cilantro 1 sprigs
  • Avocado 2

Pantry

  • Dried oreganooften in the pantry 1 tsp
  • Capersoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl

Allergens Lactose

The step by step recipe

  1. Put the chicken, onion, leek, and cilantro in a large pot with 2 liters of water, season with salt, and bring to a gentle simmer. 25 min

    Skim the foam at the start of the boil, the broth stays clearer that way.

  2. Peel and cube the starchy potatoes, then add them to the broth along with the oregano. 20 min

    They'll break apart and thicken the broth, that's exactly what you want.

  3. Remove the chicken, shred it with two forks, and return it to the soup. 5 min

    Set the skin aside if you have it, it would overpower the broth.

  4. Add the baby potatoes sliced into rounds and the corn cut into chunks, then cook until the baby potatoes are tender. 15 min

    Guasca, the traditional herb, isn't available outside Colombia, so swap it for a bit more cilantro and dried oregano.

  5. Serve piping hot in bowls with the cream, capers, and diced avocado to add at the table.

    Everyone adds their own amount of cream and capers, that's the ajiaco ritual.

Our tips to get it right

  • Cut the starchy potatoes smaller than the baby potatoes, they break down faster and thicken the broth better.
  • Taste the broth before serving and season it boldly, since the cream and avocado will mellow it out in each bowl.
  • Keep enough broth in the pot, the potatoes soak some up as they cook and the soup thickens further as it cools.

The variations

  • No capers on hand, swap them for a squeeze of lime at the table, it adds a similar bright note.
  • For a vegetarian version, skip the chicken and double the starchy potatoes, the broth stays just as creamy with vegetable stock.
  • For kids in a hurry, serve the broth and potatoes without the corn on the cob, cut into smaller pieces or kernels instead, it's easier to eat.

What to serve it with

  • Plain white rice on the side
  • Fresh bread slices
  • Lime wedges for extra zing

Storage

Ajiaco keeps for 2 to 3 days in the fridge in a sealed container, without the avocado added separately. It freezes well without the cream or avocado, which you should add fresh when serving. Reheat gently on the stove, adding a splash of water if the broth has thickened too much.

Questions about this dish

Can I substitute guasca, the traditional herb?

Guasca is hard to find outside Colombia, but fresh cilantro and dried oregano give a close flavor. That's the swap used in this recipe.

What potatoes should I use if I can't find all three varieties?

Starchy potatoes are essential since they break down and thicken the broth. For the other two, any small firm fleshed potato works, the key is keeping some texture that holds.

Can I make ajiaco ahead of time?

Yes, the broth with chicken and potatoes can be made a day ahead and reheated gently. Add the cream, capers, and avocado only right before serving.

How do I make this soup kid friendly?

Cut the corn into kernels instead of whole pieces and let each kid add their own cream and avocado. Many kids enjoy building their own bowl this way.

How long does it take to make an ajiaco de Bogotá?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an ajiaco de Bogotá?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an ajiaco de Bogotá cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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