Ajiaco Santafereño (Bogotá Three-Potato, Corn & Herb Chicken Soup) – Authentic Colombia Recipe

Ingredients for Ajiaco Santafereño (Bogotá Three-Potato, Corn & Herb Chicken Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) shredded chicken breast, prepped into bite-sized pieces
• 1.5 cups Yukon and russet potatoes, washed and trimmed
• 1 cup sweet corn cobettes
• 1 medium onion and 3 cloves garlic, finely minced with guascas (or oregano/bay herbs)
• 1.5 tbsp traditional Colombia seasoning (scallions, garlic, cilantro, cream drizzle)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and guascas (or oregano/bay herbs) for 3–4 minutes until fragrant.
2. Stir in scallions, garlic, cilantro, cream drizzle and toast for 45 seconds to release the essential oils of Colombia's kitchen.
3. Add shredded chicken breast and Yukon and russet potatoes, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in sweet corn cobettes, adjust seasoning, and ladle steaming hot into deep bowls.