Ajiaco santafereño (Bogotá chicken, potato and corn soup)
The famous thick soup of Bogotá, with three kinds of potato, sweetcorn and shredded chicken, finished at the table with cream, capers and avocado.
- Time1 hr 30
- LevelMedium
- Costabout £2.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 671kcal
- 54gcarbs
- 11.4gof which sugars
- 25.8gfat
- 10.2gsaturates
- 53.2gprotein
- 12.7gfibre
- 2.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken breasts, thighs, water, halved onion, spring onions, garlic, cumin and salt in a large pot. Bring to the boil, skim off any grey foam, then simmer gently for 30 minutes, until the chicken is cooked through.
30 min - 2
Lift the chicken onto a board. Fish out the onion and spring onions and throw them away. When the chicken is cool enough to touch, shred the meat and discard the skin and bones. Leave the broth in the pot.
- 3
Add the Maris Piper and Charlotte slices and the corn to the broth. Bring back to the boil, then simmer for 15 minutes.
15 min - 4
Add the baby potatoes and the guascas. Simmer for 20 minutes more. The floury potatoes will break down and make the broth thick and creamy, while the others keep their shape.
20 min - 5
Stir the shredded chicken and most of the coriander into the pot. Heat for 5 minutes, then taste and add more salt if needed.
5 min - 6
Ladle into deep bowls, giving each person a piece of corn. Put the cream, capers and sliced avocado on the table so everyone can add their own. Plain white rice on the side is traditional.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
