Colombian Ajiaco: Hearty Potato and Corn Soup

Colombian Ajiaco is a heartwarming, traditional soup from the highlands of Bogotá, rich in flavor and history. This delightful dish combines tender chicken, three types of potatoes, and sweet corn, simmered together to create a creamy, flavorful broth. Topped with fresh herbs and served with avocado, capers, and a dollop of cream, Ajiaco is the perfect comfort food that warms both the body and soul.

Key Information

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Number of Servings: 4-6
• Serving Size: 1 bowl of soup with a side of avocado, capers, and cream

Nutritional Information (Per Serving)

• Calories: 350 kcal
• Protein: 30g
• Carbohydrates: 40g
• Fat: 10g
• Dietary Info: Gluten-free, high in fiber, rich in protein and vitamins from potatoes and corn

Ingredients List

• For the Soup:

  • 4 chicken thighs (bone-in, skin-on)
  • 1 large onion, quartered
  • 2 garlic cloves, smashed
  • 3 ears of fresh corn, cut into halves or thirds
  • 4 medium potatoes (use a mix of Russet, Yukon Gold, and Andean potatoes if available)
  • 6 cups chicken broth (or water)
  • 2 tsp dried thyme
  • 1 tsp ground cumin
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tbsp vegetable oil

• For the Toppings:

  • 1 ripe avocado, sliced
  • 2 tbsp capers
  • 1/2 cup heavy cream (optional, for added richness)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (optional)

Detailed Method of Preparation

Prepare the Soup Base:

1. Sear the Chicken:
   • Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and sear them on both sides for 4-5 minutes, until browned. This step enhances the flavor of the soup and helps the chicken retain its juiciness.
2. Build the Flavor Base:
   • Once the chicken is browned, remove it from the pot and set aside. In the same pot, add the quartered onion and smashed garlic. Sauté for 3-4 minutes until the onions are softened and fragrant.
3. Simmer the Broth:
   • Return the chicken to the pot, along with the corn, potatoes, thyme, cumin, bay leaf, and chicken broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 1 hour, stirring occasionally, until the chicken is cooked through and the potatoes are tender.

Finish the Soup:

4. Shred the Chicken:
   • Once the chicken is cooked, remove it from the pot and shred the meat using two forks. Discard the bones and skin. Return the shredded chicken to the pot, stir, and taste the broth. Add salt and pepper as needed. Continue to cook for another 10 minutes to allow the flavors to meld.
5. Mash the Potatoes (Optional):
   • For a thicker, creamier texture, use a potato masher to mash a few of the potatoes directly in the pot. This will help thicken the broth and give it a velvety consistency. You can leave some potatoes whole for added texture if you prefer.

Serve:

6. Assemble the Dish:
   • Ladle the soup into bowls, making sure to distribute the chicken, corn, and potatoes evenly. Serve with a dollop of heavy cream (if using), sliced avocado, capers, and a sprinkle of fresh cilantro for garnish. Squeeze a little lime over the soup for an extra burst of freshness if desired.

Tips for Culinary Success

• Use Three Types of Potatoes: Colombian Ajiaco traditionally uses three types of potatoes—each contributing a unique texture and flavor to the soup. If you can find Andean potatoes (like the Papa Criolla), they’re a great addition, but Russet and Yukon Gold work wonderfully as substitutes.
• Adjust the Thickness: For a thicker soup, mash more of the potatoes, or you can even use a blender to purée part of the broth (then return it to the pot). For a lighter, brothier soup, leave the potatoes mostly whole.
• Make It Ahead: Ajiaco can be made ahead of time, as the flavors develop even more overnight. Just reheat gently on the stove, adding a little extra broth if needed to loosen the soup.
• Toppings Make It Special: The avocado and capers are traditional toppings that add richness and a tangy contrast to the savory soup. Don’t skip these for an authentic experience.

Frequently Asked Questions (FAQs)

1. Can I use boneless chicken for Ajiaco? While bone-in chicken gives the soup a richer flavor, you can use boneless chicken for a quicker preparation. Just be sure to cook it until tender, and it will still make a delicious soup.

2. Can I make Ajiaco without corn on the cob? If fresh corn is not available, you can use frozen corn kernels as a substitute. However, fresh corn on the cob adds a sweeter, more authentic flavor and texture.

3. Can I prepare the soup in a slow cooker? Yes! To make it even easier, you can use a slow cooker. Sear the chicken first, then add it to the slow cooker with the other ingredients and cook on low for 6-7 hours. Shred the chicken once it’s cooked and proceed with the recipe.

4. Is Ajiaco gluten-free? Yes! Ajiaco is naturally gluten-free as long as you use gluten-free chicken broth or water, and avoid any gluten-containing additions.

Colombian Ajiaco is the ultimate comfort food—a rich, hearty soup full of flavor and heartwarming tradition. With tender chicken, creamy potatoes, sweet corn, and tangy toppings, this dish offers a perfect balance of textures and tastes. Whether you’re enjoying a chilly evening or celebrating with loved ones, Ajiaco is sure to bring a taste of Colombia’s heartland to your table.