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’ve ever wanted to cozy up with a bowl of something truly comforting and soul-satisfying, you’re going to love this Colombian Chicken Ajiaco Soup Recipe. It’s a hearty, flavorful soup that brings together tender chicken, an array of potatoes, fresh corn, and a special Colombian herb called guascas. When I first tried making Ajiaco, I was amazed at how these simple ingredients transformed into a rich, thick broth that warmed me right up—perfect for any day you need a big hug in a bowl. Keep reading, because I’m going to share everything you need to master this iconic Colombian dish!

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Why You’ll Love This Recipe

Comfort in Every Spoon: The variety of potatoes and corn create a thick, creamy texture that feels indulgent without being heavy.
Unique Traditional Flavor: Guascas, the secret Colombian herb, gives Ajiaco its unmistakable, slightly tangy flavor you won’t find anywhere else.
Easy One-Pot Meal: You can prep and cook everything in one pot, which means less cleanup and more time enjoying your meal.
Perfect for Any Occasion: Whether it’s a family dinner or a chilly weekend, this recipe impresses without demanding too much time.

A black bowl filled with thick soup that has a creamy light brown color with small pieces of meat and vegetables mixed inside. On top, there is a bright yellow and white corn cob piece positioned near the center, and thin green avocado slices arranged in a fan shape on one side of the bowl. White cream is drizzled over the soup in thin swirls, along with small drops of golden oil scattered around the surface. The bowl sits on a white marbled textured surface, and to the left are two tarnished silver spoons placed parallel to each other. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Colombian Chicken Ajiaco Soup Recipe is in how the ingredients work together—a trio of potatoes balances texture, while that special herb & fresh corn add bright, authentic flavors. When shopping, look for fresh guascas if possible, or dried if not, and try to grab Andean corn for that sweet, slightly starchy bite.

Skinless boneless chicken breasts: Use fresh chicken breasts for tender, shreddable meat in the soup.
Corn on the cob ears: Andean corn is traditional, but any sweet corn will work beautifully.
Papas criollas (yellow potatoes): These small yellow potatoes dissolve into the broth, adding creaminess and body.
White potatoes: These hold their shape and add a hearty bite.
Red potatoes: Another texture and color contrast to round out the dish.
Dried guascas: The Colombian herb that defines Ajiaco’s unique flavor — you’ll want this!
Scallions: Bring fresh, mild onion flavor without overpowering the soup.
Garlic cloves: Adds depth and aromatic richness.
Fresh cilantro: Adds a burst of herbal brightness both in the soup and as garnish.
Salt and pepper: Necessary for seasoning to taste.
Cooked rice: Served on the side; it’s traditional and soaks up all that delicious broth.
Heavy cream: Optional but adds luxuriously rich creaminess when drizzled on top.
Capers: The salty pop from capers perfectly contrasts with the creamy soup.
Avocados: Creamy slices that complement the soup’s texture and cool the palate.

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

One of the things I love most about making this Colombian Chicken Ajiaco Soup Recipe is how flexible it can be. While the classic version is unbeatable, I sometimes tweak ingredients to fit what I have on hand or dietary needs — and that’s perfectly fine!

Vegetarian version: I once swapped the chicken for hearty mushrooms and vegetable broth, and though different, it was surprisingly satisfying and still comforting.
Spicy touch: If you enjoy a little heat, add a diced jalapeño or hot sauce on the side — it gives the soup a nice kick.
Lower fat: Skip or reduce the heavy cream for a lighter option; the soup is still creamy thanks to the potatoes.
Seasonal twists: Adding fresh corn in summer instead of frozen brings a sweet crunch; in colder months, extra root veggies like carrots add depth.

How to Make Colombian Chicken Ajiaco Soup Recipe

Step 1: Make the Flavorful Chicken Broth

Start by placing your skinless, boneless chicken breasts into a large pot with about 10 cups of water. Bring everything to a gentle boil, then lower the heat to medium and let it simmer for about 30 minutes. This slow simmer extracts maximum flavor for your broth. I always keep an eye on the pot, skimming off any foam that floats to the top so the broth stays clear and clean tasting. Once done, remove the chicken and set it aside to cool — you’ll shred it later into beautiful, tender strips that soak up the soup’s flavor.

Step 2: Add the Corn, Potatoes, and Herbs

With your broth ready, toss in the corn cobs, the three types of potatoes (papas criollas, white, and red), along with dried guascas, scallions, minced garlic, and fresh cilantro. This is where the soup starts coming alive. Let everything cook together for about 30 minutes. You’ll notice some potatoes breaking down and naturally thickening the broth — that’s perfect! If it’s not thick enough after 30 minutes, just keep simmering gently until you get that rich texture. Remember to taste and season with salt and pepper as you go, to get the balance just right.

Step 3: Shred the Chicken and Return to Soup

Once your chicken has cooled enough to handle, shred it roughly into bite-sized pieces. It’s such a satisfying step because you witness how the chicken will soak up the tasty broth and herbs. Stir the shredded chicken back into the pot and warm through for a few minutes — this final melding of flavors is what makes the soup so comforting and hearty.

Step 4: Serve with Classic Colombian Toppings

When you’re ready to eat, ladle the hot Ajiaco into bowls and offer rice, heavy cream, capers, sliced avocado, and extra chopped cilantro on the side. I love letting everyone customize their bowls — a little cream drizzled on top adds decadence, while the capers and avocado give pops of flavor and texture. This part always gets my family excited; everyone loves building their bowl just the way they want it!

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Pro Tips for Making Colombian Chicken Ajiaco Soup Recipe

Use Fresh Guascas When Possible: I found fresh guascas in my local Latin market, and it elevated the soup flavor wonderfully—dried works well, but fresh is next level.
Patience With Potatoes: Don’t rush the cooking time; letting some potatoes dissolve thickens the soup nicely and adds creaminess naturally without cream.
Shred Chicken While Warm: Shredding the chicken when it’s still warm makes the process easier and ensures the meat stays tender and moist.
Capers Are Essential: I used to skip them, but now I swear by the salty tang capers add — they bring just the right brightness to every bite.

How to Serve Colombian Chicken Ajiaco Soup Recipe

A black bowl sits on a white marbled surface, filled with a creamy beige soup that has small chunks in it. On top of the soup is a bright yellow mini corn cob placed in the center. To the side of the corn, there are two thin slices of bright green avocado. White cream and small drops of green oil are drizzled on the surface of the soup in a decorative pattern. Above the bowl, there is a white plate with a black floral design around the edges, filled with small roasted brown potatoes. A silver spoon rests on the plate, nestled among the potatoes. To the side, a small cup contains a light creamy liquid. Green leafy plant stems hang down from the top left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always serve this soup with a handful of fresh chopped cilantro, a generous drizzle of heavy cream for creaminess, a handful of capers for saltiness, and creamy slices of avocado. These garnishes brighten the soup and add lovely textures that keep every spoonful exciting.

Side Dishes

Traditionally, Colombian Ajiaco comes with a side of rice, which is perfect for soaking up the savory broth. I also like to serve it with warm arepas or crusty bread for dipping if rice isn’t your thing.

Creative Ways to Present

For a special dinner, I’ve layered the soup and toppings in clear bowls or mason jars—letting guests add guascas, cream, and capers themselves makes it interactive and fun. It’s a conversation starter and everyone feels like a chef.

Make Ahead and Storage

Storing Leftovers

I store leftover Ajiaco in airtight containers in the refrigerator for up to 3 days. The flavors deepen overnight and often taste even better the next day. Just don’t add any avocado or cream until serving to keep them fresh.

Freezing

Freezing this soup works well—just cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. When ready, thaw in the fridge overnight to preserve texture.

Reheating

I gently reheat the soup on the stovetop over low heat, stirring occasionally to prevent sticking. If it gets too thick, a splash of broth or water brings it back to soup-perfect consistency. Add fresh toppings after reheating for the best experience.

FAQs

What makes Colombian Chicken Ajiaco Soup unique?

This soup stands out because of its use of guascas, a unique Colombian herb that adds a subtle tart and aromatic flavor, along with the combination of three types of potatoes and corn that give it a comforting texture.
Can I use other types of potatoes if papas criollas are unavailable?

Absolutely! If you can’t find papas criollas, fingerling or other small yellow potatoes are good substitutes as they break down and help thicken the soup naturally.
Is Colombian Chicken Ajiaco Soup gluten-free?

Yes! The soup is naturally gluten-free as it’s made primarily of chicken, potatoes, corn, and herbs without any wheat products.
How do I store leftovers without the toppings?

Store the soup in airtight containers in the fridge or freezer, but keep toppings like avocado, cream, and capers separate to prevent them from getting soggy or spoiling quickly.
Can I make this soup vegetarian?

You can! Simply replace the chicken with mushrooms or tofu and use vegetable broth instead of chicken broth. The combination of potatoes, corn, and guascas still gives it that satisfying, hearty feel.

Final Thoughts

This Colombian Chicken Ajiaco Soup Recipe is one of those dishes that feels like home, no matter where you are. It’s rich with tradition yet incredibly simple, and every time I make it, it brings back memories of sharing meals around the table with loved ones. I hope you try it out and enjoy it just as much as my family does — trust me, you’ll want to keep this recipe in your rotation for those chilly nights or whenever you want a soul-warming meal that’s full of flavor and heart.