South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Ajiaco
Colombia's soul-restoring chicken soup — three varieties of potato slowly melt into a silky broth with corn and guascas herb, garnished with cream and capers.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Make the base broth: In a large pot, bring the chicken pieces, corn on the cob, minced garlic, and scallions to a boil in 10 cups of water.
- 2
Cook the chicken: Simmer for 35-40 minutes until the chicken is fully cooked. Remove the chicken, shred the meat, and set aside. Leave the corn in the broth.
- 3
Layer the potatoes: Add the sliced red and white potatoes to the boiling broth. Simmer for 15 minutes.
- 4
Add papa criolla: Add the small yellow potatoes (papa criolla). These will break down quickly and naturally thicken the soup into a creamy consistency.
- 5
Infuse the flavor: Stir in the shredded chicken and the dried guascas herb. Simmer for a final 10 minutes until the soup is thick and deeply aromatic.
- 6
Serve: Serve hot, allowing guests to garnish their bowls with heavy cream, capers, and a side of avocado.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving60
Calories
2 g
Protein
13 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Ajiaco is a chicken and potato soup from Bogota, Colombia, distinguished by using three different varieties of potato, including the small criolla potato that breaks down and thickens the broth as it cooks. Guascas, an herb native to the Andes with a flavor that's difficult to substitute, is what gives ajiaco its distinctive character apart from other chicken soups.
Listahan note
This version relies on the criolla potatoes breaking down fully into the broth for body, while the other potato varieties stay intact, since using only one type of potato flattens the texture the dish is known for.
Technique cues
- Simmering three potato varieties together, with the smaller criolla potatoes cooking down completely, thickens the broth naturally while the sturdier types hold their shape.
- Adding guascas partway through the simmer, rather than at the very start, keeps its distinctive flavor from cooking off entirely over a long simmer.
- Simmering corn on the cob pieces directly in the broth infuses a mild sweetness that plain water or stock wouldn't carry on its own.
- Shredding the cooked chicken and returning it to the pot keeps the pieces tender rather than drying out from a second, harder cook.
Kitchen flow
- Parallel prep
- While Ajiaco simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the white potatoes.
- Make-ahead
- Ajiaco is a genuine make-ahead dish — it actually tastes better the next day once white potatoes have had time to meld; make it a day early and reheat gently. The simmer step is what sets the pace here.
- Leftover move
- Leftover Ajiaco is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the white potatoes. Plan around the simmer; that's the slow part.
- Cleanup rhythm
- Let the pot for Ajiaco soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the white potatoes.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 whole chicken cut into pieces
Main protein or body
Purpose: whole chicken cut into pieces gives Ajiaco its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 lb papa criolla
Flavor support
Purpose: lb papa criolla supports the balance of Ajiaco and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 lb white potatoes
Structural base
Purpose: lb white potatoes defines the shape and texture of the dish.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 lb red potatoes
Structural base
Purpose: lb red potatoes defines the shape and texture of the dish.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 ears of corn broken into pieces
Flavor support
Purpose: ears of corn broken into pieces supports the balance of Ajiaco and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Serve with capers, a spoonful of cream, and sliced avocado on the side, since these garnishes are traditionally added at the table rather than during cooking.
- If guascas isn't available, the soup will taste noticeably different rather than simply milder, since there's no close substitute for its flavor.
- Ajiaco is substantial enough to serve as a full meal on its own with the corn and potatoes providing the bulk.
Ingredient swaps
- Dairy-free direction
- Swap the heavy cream for full-fat coconut milk or a dairy-free cream alternative, added at the end rather than simmered long — the texture shifts slightly but the dish holds together. This one leans on the white potatoes.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. This one leans on the white potatoes.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the white potatoes.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
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