Ajiaco SantafereñoBogotá Chicken and Potato Soup
A comforting chicken and potato soup from the Andean highlands, with tender corn and the distinctive herbal aroma of guascas. Served with capers, cream, and avocado, it has the rich, layered character expected of a proper ajiaco-style bowl.
Prep
25m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 700gChicken Breast
- 0.9kgPotato (peeled and cut into chunks)
- 2pcsCorn Cob (cut into pieces)
- 180gOnion (finely chopped)
- 15gGarlic (crushed)
- 10gGuascas
- 1.6lChicken Stock
- 12gSalt
- 3gBlack Pepper
Accompaniments
- 40gCapers
- 120mlHeavy Cream
- 2pcsAvocado (sliced)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the chicken stock to a gentle boil. Add the chicken breast, lower the heat, and simmer until it reaches 74°C (165°F).
- 02
Lift out the chicken breast and let it cool slightly. Shred it into bite-size pieces and set it aside.
- 03
Add the onion, garlic, potato, and corn cobs to the pot. Simmer until the potatoes are very soft and some begin to break down, which gives the broth its body.
- 04
Stir in the guascas, then return the shredded chicken breast to the pot. Season the soup with salt and black pepper and simmer briefly so the flavors come together.
- 05
Serve the soup hot with the capers, heavy cream, and avocados on the side so each bowl can be finished to taste.
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