Colombian Chicken and Corn Soup (Ajiaco) Recipe
Master authentic Colombian Ajiaco with this science-backed recipe. Learn how starch gelatinization of three potato varieties creates the ultimate thick, comforting chicken soup.
- Three potato varieties release distinct starch profiles, creating a naturally thick, velvety broth without flour or cornstarch.
- Bone-in chicken breasts simmered directly in the broth maximize gelatin extraction for a rich, full-bodied mouthfeel.
- Guascas herb provides the signature earthy, grassy flavor profile essential to authentic Bogotá-style soup.
The secret to an authentic Colombian Ajiaco lies in the deliberate selection of potato varieties to control starch gelatinization. Unlike a standard chicken stew where potatoes are expected to hold their shape, this traditional soup relies on the complete breakdown of high-starch potatoes to build its signature velvety body.
At boiling temperatures, the starch granules in the potatoes absorb water and swell. In a classic Ajiaco, we use three distinct potato types: Papa Criolla (which disintegrates completely to thicken the broth), Papa Pastusa (which partially breaks down for texture), and Papa Sabanera (which remains firm). If you cannot source Colombian potatoes, a combination of Yukon Gold, Russet, and red potatoes mimics this multi-tiered starch release perfectly, offering a scientific workaround that yields the same rich consistency as a slow-simmered potato and leek soup.
Use bone-in chicken breasts.
Simmering bone-in meat extracts collagen, which converts into gelatin and adds a luxurious viscosity to the broth. This technique is highly effective in poultry-based broths, much like the base of a hearty creamy white chicken chili.
Finally, the addition of guascas—a dried herb from the daisy family—introduces a unique grassy, earthy note that cannot be replicated by parsley or cilantro. Adding this herb during the final fifteen minutes of cooking ensures its volatile aromatic compounds are preserved rather than lost to steam.
Colombian Chicken and Corn Soup (Ajiaco)
Ingredients
- 2 lbs bone-in, skinless chicken breasts
- 3 ears of fresh corn, cut into thirds
- 1.5 lbs Yukon Gold potatoes, peeled and sliced
- 1 lb Russet potatoes, peeled and diced
- 1 lb red potatoes, peeled and sliced
- 1 medium white onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp dried guascas
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 8 cups water
- 1 cup heavy cream (for serving)
- 1/2 cup capers, drained (for serving)
- 1 large avocado, sliced (for serving)
Directions
- Combine chicken, water, chopped onion, minced garlic, salt, and pepper in a large, heavy-bottomed Dutch oven. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 minutes until the chicken is tender.
- Remove the chicken from the pot and set aside on a cutting board to cool slightly. Once cool enough to handle, shred the meat into bite-sized pieces, discarding the bones.
- Add the diced Russet potatoes and sliced Yukon Gold potatoes to the simmering broth. Cook uncovered for 15 minutes, stirring occasionally to encourage the Russets to break down and thicken the liquid.
- Add the red potatoes, corn wheels, and shredded chicken back into the pot. Simmer for an additional 15 to 20 minutes, or until the red potatoes are fork-tender but still hold their shape.
- Stir in the dried guascas during the final 5 minutes of cooking to release their essential oils and infuse the broth with their signature earthy aroma.
- Ladle the hot soup into bowls, ensuring each portion gets a piece of corn. Serve immediately with bowls of heavy cream, capers, and avocado slices on the side for customization.
Notes
The key to a perfect Ajiaco is managing the starch release of the potatoes.
- Use Diamond Crystal Kosher Salt for seasoning; if substituting Morton's kosher salt, reduce the volume by half (use 1/2 teaspoon) to prevent over-salting due to differences in crystal density.
- Do not rinse the peeled potatoes before adding them to the pot. The surface starch is critical for initiating rapid starch gelatinization, which binds the water molecules and creates the soup's characteristic thick body.
- If you skip adding the guascas, the soup will taste like a standard chicken potato soup rather than authentic Ajiaco. Prevent this by sourcing dried guascas online or at a local Latin market, and never substitute with oregano or parsley.
- After 24 hours in the refrigerator, the potato starches will undergo retrogradation, causing the soup to thicken significantly into a gel-like state. It will lose its smooth texture unless reheated gently with a splash of water to re-emulsify the starches.
- If you do not have a heavy-bottomed Dutch oven, use a large stockpot but reduce the heat slightly to prevent the starch settling at the bottom from scorching.
Serving Suggestions
Ajiaco is traditionally served as a customizable feast where diners adjust the acidity and richness at the table. Pair it with bright, fresh elements to balance the heavy starch profile of the soup.
- Drizzle heavy cream directly into the hot broth to add a velvety, lactic richness that rounds out the earthy guascas.
- Stir in a spoonful of briny capers to provide a sharp, acidic contrast that cuts through the dense potato starch.
- Serve with fresh avocado slices to offer a cool, buttery texture that melts into the warm soup.
- Accompany with a side of white rice to soak up the rich broth and add a chewy textural contrast.
- Offer a side of fresh avocado salsa for those who prefer an extra kick of acidity and herbaceous brightness.
Storage and Reheating
Store leftovers in an airtight glass container in the coldest part of your refrigerator for up to three days.
Do not freeze this soup. The freezing process ruptures the gelatinized starch cells in the potatoes, resulting in a watery, unpleasantly grainy texture upon thawing.
To reheat, transfer the soup to a saucepan over medium-low heat. Add two to three tablespoons of water or chicken stock to loosen the retrograded starches, and stir constantly to prevent the potato solids from sticking to the bottom of the pan.
Alternatively, microwave individual portions in a covered, microwave-safe bowl on medium power for two to three minutes, stirring halfway through to ensure even heat distribution.
Ingredient Substitutes
While authentic ingredients yield the best results, simple adjustments allow you to recreate this dish with common supermarket finds.
- Papa Criolla substitute: Replace 1 lb of Papa Criolla with 1 lb of peeled, finely diced Russet potatoes. This swap requires mashing a portion of the Russets against the side of the pot during cooking to mimic the rapid starch breakdown of the Colombian yellow potatoes.
- Guascas substitute: If guascas are completely unavailable, substitute with 1 tablespoon of dried tarragon mixed with 1 tablespoon of dried parsley. Note that tarragon has a mild anise flavor, so reduce the simmering time of the herbs to 3 minutes to prevent it from overpowering the broth.
- Heavy cream substitute: Replace 1 cup of heavy cream with 1 cup of Mexican crema or sour cream thinned with a tablespoon of milk. To prevent the sour cream from curdling, temper it by whisking in a ladle of hot soup broth before adding it to the pot.
Ajiaco is a masterclass in utilizing simple starches to build complex textures. By understanding how different potato varieties behave under heat, you can consistently reproduce this comforting Colombian staple in any kitchen. Keep your garnishes fresh, your broth simmering gently, and enjoy the deep, earthy flavors of Bogotá.