Colombian Ajiaco {Potato and Chicken Soup}

A chamba pot with Colombian ajiaco on a wood table with a side of rice, avocado, cream, and cilantro and a glass of wine.

5 from 4 reviews

Colombian Ajiaco, a traditional chicken and potato soup from Bogota. Made with three types of potatoes, corn, cilantro, green, onion, capers, cream, avocado, and the South American guascas herb, this Colombian soup will make you feel like you’re eating in Bogota!






  1. Heat olive oil in a large soup pot over medium heat. Add chicken, onions, and garlic and brown outside of chicken for 1-2 minutes each side.
  2. Add chicken stock, salt, pepper, cilantro, green onion, and guascas and bring soup to a boil.Reduce heat to medium-low and simmer until chicken is cooked throughout, about 20 minutes.
  3. Remove chicken and set aside to cool. Add potatoes and corn and cook until tender, about 8 minutes. In the meantime, use a fork to shred chicken breasts.
  4. Add shredded chicken back to soup and simmer on low another five minutes. Season to taste with more salt, pepper, or guascas if needed.
  5. Serve in a chamba soup bowl with white rice, sliced avocados, cream, and capers.


Leftovers and Storage: Colombian Ajiaco can be cooled and stored in the refrigerator for up to five days. It is also a soup that has more flavor after a few days and holds up well when frozen. We froze ajiaco and thawed it after a month and it was delicious.

Inspiration: This Colombian Ajiaco recipe was adapted from an authentic ajiaco recipe shared with my by our friends who own the El Pilon food truck in Portland, Oregon. Visit them!

Make it Healthy!: The nutrition facts for Colombian Ajiaco below are an estimate. The recipe is as authentic as possible, which means nutrition and health were not a factor when it was developed. However, to lighten up this recipe and make a healthier Colombian Ajiaco recipe, reduce the oil and salt, use milk instead of heavy cream, and replace white rice with brown. Get creative!