Ajiaco (Chicken, Sweet Corn, and Potato Soup)

Ajiaco is Colombia's best-known traditional dish, also known in my family as the soup of love. Everybody who tries it falls for it!

Prep Time:
30 mins
Cook Time:
2 hrs 5 mins
Total Time:
2 hrs 35 mins
16 servings


  • 3 pounds chicken breasts

  • 8 cups water

  • 1 onion, roughly chopped

  • 1 large carrot, roughly chopped

  • 2 stalks celery, roughly chopped

  • ½ bunch fresh cilantro

  • 2 garlic cloves

  • 1 bay leaf

  • 1 teaspoon salt

  • ½ teaspoon dried thyme

  • ground black pepper to taste

  • 8 small Yukon Gold potatoes, peeled and cut into 1-inch cubes

  • 8 small red potatoes, peeled and cut into thick slices

  • 8 small russet potatoes, peeled and cut into thick slices

  • 4 ears fresh corn, cut into 4 pieces

  • 1 (8 ounce) container Mexican crema

  • fresh cilantro, chopped

  • 1 cup shredded Mexican blend cheese

  • 1 large avocado, diced

  • 2 hard-boiled eggs, chopped (Optional)

  • 1 (4 ounce) jar capers


  1. Combine chicken, water, onion, carrot, celery, 1/2 bunch cilantro, garlic, bay leaf, salt, thyme, and black pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce heat and simmer until chicken is no longer pink inside, about 1 hour.

  2. Remove chicken from broth and let sit until cool enough to handle. Shred chicken in a large bowl and reserve for later.

  3. Transfer cooked vegetables and 1 cup broth to a blender, working in batches if needed. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot.

  4. Increase heat to medium-high and add Yukon Gold potatoes, red potatoes, and russet potatoes to the pot. Add corn cobs and continue cooking soup until potatoes soften and start to dissolve, about 1 hour.

  5. Season ajiaco with salt and transfer to a large serving bowl. Place shredded chicken, crema, 1 bunch chopped cilantro, Mexican cheese blend, diced avocado, chopped hard-boiled eggs, and capers in individual pretty serving bowls to be served with the soup as garnish.

Cook's Notes:

Feel free to substitute chicken thighs for breasts.

When ready, the broth should be thick, but not too much. The potatoes should dissolve a little, but still have bite-sized pieces.

Use corn skewers to eat the corn on the cob.

Nutrition Facts (per serving)

399 Calories
13g Fat
46g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 399
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 32%
Cholesterol 101mg 34%
Sodium 484mg 21%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 26g
Vitamin C 18mg 92%
Calcium 51mg 4%
Iron 3mg 14%
Potassium 1114mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.