Ajiaco Bogotano Chicken and Potato Soup Bogota Style
Experience the comforting flavors of Colombia with Ajiaco Bogotano, a traditional chicken and potato soup bursting with heartwarming authenticity. This iconic dish features three types of potatoes—velvety white, hearty red, and buttery yellow (papa criolla, if available)—which break down to create a naturally creamy broth. Tender pieces of shredded chicken and sweet corn-on-the-cob add depth, while the unique herb guascas infuses the soup with its signature earthy aroma. Garnish with vibrant slices of avocado, briny capers, and a drizzle of heavy cream for a beautifully balanced finish. Perfect for chilly days or when seeking a taste of Bogotá’s culinary heritage, this one-pot wonder offers a rich blend of textures and flavors that will transport you straight to Colombia.
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Recipe Information
Ingredients
- 2 pieces bone-in, skin-on chicken breasts
- 10 cups water
- 2 teaspoons salt
- 4 medium-sized (peeled and sliced) white potatoes
- 8 small (whole) yellow potatoes (papa criolla, if available)
- 4 medium-sized (peeled and sliced) red potatoes
- 3 whole (cut into 3 pieces each) fresh corn ears
- 1 medium-sized (peeled and halved) onion
- 3 whole garlic cloves
- 3 tablespoons guascas (dried or fresh)
- 4 tablespoons (for garnish) capers
- 0.5 cups (for garnish) heavy cream
- 2 ripe (sliced, for garnish) avocado
- 0.5 cups (chopped, optional for garnish) cilantro
Instructions
In a large pot, add the chicken breasts, water, salt, halved onion, and garlic cloves. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 30 minutes. Skim off any foam or impurities from the surface as it cooks.
Remove the chicken breasts from the pot and set them aside to cool. Discard the onion and garlic from the broth.
Add the white potatoes, red potatoes, yellow potatoes, and corn to the pot. Cook over medium heat for 20 minutes or until the potatoes begin to break down and thicken the broth.
While the soup continues to cook, shred the cooled chicken breasts into bite-sized pieces and set them aside.
Add the guascas to the soup and stir well. Simmer for another 10-15 minutes or until the potatoes are fully tender and the soup has developed its characteristic creamy consistency.
Return the shredded chicken to the pot and heat through for 5 minutes.
Taste and adjust seasoning with additional salt if necessary.
To serve, ladle the soup into bowls. Top each serving with a few pieces of corn, a drizzle of heavy cream, a spoonful of capers, and a slice or two of ripe avocado. Garnish with fresh chopped cilantro, if desired.
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 6016 mg | 262% | |
| Total Carbohydrate | 488.0 g | 177% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 74.5 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 457 mg | 35% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 10241 mg | 218% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
