Colombian Ajiaco Soup Recipe: Herbed Potato and Chicken Stew With Creamy Corn

This Colombian ajiaco soup recipe brings the heart of Bogotá’s streets to your kitchen, where tender chicken, three types of potatoes, and creamy corn simmer in a fragrant herb broth.

The secret lies in layering flavors—guascas leaves for earthy depth, cilantro for brightness, and corn that thickens naturally into velvety perfection. I’ve perfected this version after years of testing, ensuring every spoonful delivers that restaurant-quality richness at home.

The beauty of ajiaco is its comforting simplicity: a one-pot stew that transforms humble ingredients into something extraordinary. Three potatoes—papa criolla, papa sabanera, and papa pastusa—create a textural symphony, while shredded chicken adds protein without overpowering the dish.

The broth, infused with garlic, onion, and guascas, forms the soul of this soup, carrying all those flavors in every sip.

What you’ll end up with is a steaming bowl of creamy, hearty goodness that’s impossible to resist. The corn melts into the broth, creating a luxurious creaminess, while the potatoes soften just enough to soak up all the savory goodness.

Topped with avocado, capers, and crema, it’s a dish that feels like a warm embrace on cold days.

Perfect for family dinners or cozy gatherings, this ajiaco adapts beautifully—add chorizo for extra richness or swap chicken for shrimp to make it lighter. Let’s get cooking!

Ingredients for colombian soup

Pantry staples meet Colombian flavors in this hearty, creamy soup.

The potatoes are the stars here—papa criolla, sabanera, and pastusa create that perfect textural contrast. Most Latin markets carry them, but any waxy and starchy potatoes (like Yukon gold and russet) work in a pinch. Costco or Whole Foods usually stock them year-round. For guascas, the dried kind (often sold as 'hoja santa' or 'guasca') works if you can't find fresh—just steep it longer. The corn? Fresh is best, but frozen works too—just thaw and drain well. I usually grab a bag of frozen kernels from Trader Joe's when fresh isn't available.

No guascas leaves? Fresh mint or basil adds brightness, though it won't be exact. Swap chicken for shrimp and add a splash of lime for a seafood twist. The capers can be skipped if you're avoiding salt, but the avocado and sour cream add enough creaminess to balance. For extra richness, stir in a spoonful of Colombian crema (like Algarroba) at the end. The broth is non-negotiable—homemade makes all the difference, but low-sodium store-bought saves time if you're short.

This soup tastes even better the next day—4-5 days in the fridge, no problem. The potatoes soften perfectly overnight. For leftovers, reheat gently and add a splash of water or broth to loosen. Freezes beautifully for up to 3 months. I always make double batches—half for dinner, half for lunches. The avocado and cilantro should be added fresh when serving, though.

Step-by-step instructions for Colombian ajiaco soup

Here's how to make this hearty Colombian soup with tender chicken, three types of potatoes, and creamy corn.

In a large pot, combine the 1.5 lb chicken breast, 1 whole yellow onion (chopped), 6 cloves garlic cloves (minced), and 1.5 tsp salt. Add 4 cups chicken broth and bring to a boil over medium-high heat. Once boiling, reduce heat to low and let it simmer uncovered for 20 minutes. This allows the chicken to cook gently and infuse the broth with flavor.

After 20 minutes, use tongs to remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred it using two forks. Return the shredded chicken to the pot and keep it warm on low heat. The broth should now have a rich, savory base ready for the potatoes and corn.

Add the 1 lb papa criolla potatoes (cubed), 1 lb papa sabanera potatoes (cubed), and 1 lb papa pastusa potatoes (cubed) to the pot with the chicken and broth. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 25-30 minutes. You'll know the potatoes are done when they're fork-tender but still hold their shape.

Real talk: Don't skip checking the potatoes at the 20-minute mark—if your oven runs hot, they might overcook. The criolla potatoes should be soft but still slightly firm, while the sabanera and pastusa should be fully tender. This balance ensures the soup has the right texture without being mushy.

Stir in the 2 cups fresh corn and 0.5 cup guascas leaves (chopped). Simmer the soup for another 10-12 minutes on medium heat. The corn should soften slightly but still retain a slight bite, while the guascas leaves will release their earthy, slightly bitter flavor that's characteristic of ajiaco. Taste the soup and adjust seasoning with additional salt or 0.5 tsp black pepper if needed.

Here's the thing—guascas leaves can be strong, so start with the full 0.5 cup and taste as you go. If it's too intense, you can strain out some of the leaves later. The corn should be tender but still hold its shape, adding that creamy texture the soup is known for.

Ladle the soup into bowls and top each serving with sliced avocado (from the 1 whole avocado), 2 tbsp capers, and a dollop of 0.5 cup sour cream. The avocado adds a cool, creamy contrast to the warm soup, while the capers bring a briny tang that cuts through the richness. Serve immediately while the toppings are fresh and the soup is steaming hot.

This is the moment that matters: the contrast of textures and temperatures. The creamy corn and potatoes, the tender chicken, and the bright, fresh toppings all come together in one perfect bowl. Don't forget to pass around extra guascas leaves and sour cream on the side for those who want to adjust their flavor to taste.

Essential equipment for colombian soup

Pot Size Matters

A 6-8 quart heavy-bottomed pot is non-negotiable for ajiaco—it needs to handle all those potatoes and corn without boiling over. I use a Le Creuset Dutch oven (5.5 qt) because its thick base prevents scorching and distributes heat evenly.

If you don’t have one, a stainless steel stockpot with a lid from All-Clad works just as well. Avoid thin aluminum pots—they heat unevenly and can burn your guascas leaves. 🔥

Thermometer Precision

Monitoring broth temperature keeps your potatoes from turning mushy. A thermometer with a probe (like the Thermoworks Thermapen) lets you check the internal temp of potatoes—aim for 205-210°F for perfect tenderness. Without one, test with a fork at the 20-minute mark (as mentioned in the instructions).

Pro tip: Skim any foam that forms during the first 10 minutes of simmering—it traps impurities and dulls the broth’s flavor.

Guascas Leaf Tools

Fresh guascas leaves bruise easily, so use a sharp chef’s knife (like Wüsthof’s Ikon series) to chop them into ¼-inch strips. For dried leaves, steep them in ½ cup hot broth for 10 minutes before adding to the pot.

I store fresh leaves in the fridge wrapped in a damp paper towel for up to 5 days—they wilt fast once cut. A microplane also works for zesting dried leaves into fine bits if you’re short on time. 🌿

Potato Prep Essentials

Uniform ½-inch cubes ensure even cooking, so grab a mandoline slicer (like OXO Good Grips) for precision cuts. Peel potatoes only if you prefer—Colombians often leave skins on for texture.

Soak cubed potatoes in cold water for 10 minutes before cooking to remove excess starch, which prevents the soup from getting gluey. Drain well before adding to the pot. A colander with large holes (like Farberware’s Stainless Steel) speeds up draining. 🥔

Corn Handling Tips

Fresh corn kernels cling to cobs stubbornly, so use a sharp serrated knife (like Victorinox Fibrox) to slice off kernels in one motion. For frozen corn, thaw it in cold water for 15 minutes to prevent watery soup.

I avoid canned corn—it’s pre-cooked and lacks fresh sweetness. A fine-mesh strainer helps drain excess liquid if using thawed frozen kernels. 🌽

Broth Infusion Tools

Garlic and onion aromatics need proper crushing for maximum flavor. Use the flat side of a chef’s knife to bruise garlic cloves, or a garlic press (like OXO Good Grips) for minced consistency.

For onions, pulse them in a food processor for 3 seconds to create a paste—this releases more flavor into the broth. A wooden spoon (like Lodge’s hickory-handled) stirs gently without scratching your pot. 🧄

Frequently asked questions about Colombian ajiaco soup