Colombian Ajiaco (Bogota Chicken & Potato Soup)

This comforting Colombian chicken and potato soup, known as Ajiaco, is a beloved culinary tradition from Bogota. Characterized by its rich, hearty texture and deeply soothing qualities, this gluten-free dish is the ultimate South American comfort food. It beautifully balances the earthy sweetness of fresh corn on the cob with a unique, savory depth, making it a satisfying centerpiece for any dinner table.

The magic of this particular preparation lies in the strategic use of three distinct potato varieties. By simmering the waxy and starchy potatoes first, you establish a tender base alongside the corn. Adding the delicate creamer potatoes, or papa criolla, later in the cooking process allows them to break down and partially dissolve. This technique, combined with the traditional dried herb guascas, naturally thickens the broth into a uniquely velvety soup without requiring any flour.

For the best results, ensure your chicken breasts are simmered gently so they remain tender and easy to shred before returning them to the pot. If you want to prepare this dish ahead of time, you can easily make the soup base a day in advance; just store the shredded chicken separately in the refrigerator and combine them when reheating.

To serve this classic meal, ladle the hot soup into deep bowls, ensuring each portion gets a piece of tender corn. Top each serving with a briny spoonful of capers, a generous swirl of rich heavy cream, and fresh slices of avocado to contrast the warm, savory broth.