Soups & Stews
Ajiaco colombiano – potato chicken soup from Bogotá
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Creamy highland soup with various types of potatoes and guascas.
Timing
- Preparation: 25 min.
- Cooking/Baking: 55 mins.
- Rest/Cooling: none
Estimated nutrition
per serving · Calculated for 5 servings.
- Energy
- ≈ 480 kcal
- Protein
- ≈ 36.7 g
- Carbohydrates
- ≈ 35 g
- Fat
- ≈ 20 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 475–485 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 700 g boneless chicken thighs · ≈ 700 g · Assumed quantity / reference product
Hähnchen Fleisch, ohne Haut, roh (V413000) - 1.6 l chicken broth · ≈ 1600 g · Assumed quantity / reference product
Hühnerbrühe (X411243) - 400 g floury potatoes · ≈ 400 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 350 g waxy potatoes · ≈ 350 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 2 ears of corn (approx. 300 g kernels) · ≈ 300 g · Assumed quantity / reference product
Zuckermais roh (G570100) - 1 onion · ≈ 100 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 10-15g dried guascas · ≈ 12.5 g · Assumed quantity / reference product
Petersilienblatt getrocknet (G250400)
Varied quantity range: 10–15 g - 100 ml cream for serving · ≈ 100 g · Assumed quantity / reference product
Schlagsahne mind. 30 % Fett (M173800) - 1 avocado · ≈ 150 g · Assumed item weight × count; total amount
Avocado roh (F502100) - 30 g capers · ≈ 30 g · Assumed quantity / reference product
Kapern gesäuert, abgetropft (G012902)
Not included in the base calculation
- 200 g small potatoes, optional · Optional ingredient or inedible equipment
- 5 g salt as needed · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 700 g boneless chicken thighs
- 1.6 l chicken broth
- 400 g floury potatoes
- 350 g waxy potatoes
- 200 g small potatoes, optional
- 2 ears of corn (approx. 300 g kernels)
- 1 onion
- 2 cloves of garlic
- 10-15g dried guascas
- 5 g salt as needed
- 100 ml cream for serving
- 1 avocado
- 30 g capers
Instructions
- Bring the chicken to the boil with the stock, halved onion and garlic, reduce the heat and cook gently for about 25 minutes until completely cooked through. Remove and tear apart.
- Peel all potatoes. Dice the floury potatoes into small cubes and add them to the broth; Simmer for around 15 minutes so that they partially break down and bind.
- Add waxy and small potatoes in bite-sized pieces and sliced corn on the cob. Cook for another 15-20 minutes until soft.
- Add guascas and chicken in the last 10 minutes; Stir carefully and season with salt.
- Serve hot; Offer cream, avocado wedges and capers separately for addition.
Tips
- The different types of potatoes are no coincidence: some thicken the soup, some remain in pieces.
- Food safety: Cook the chicken completely and check the core heating. Keep cream chilled until serving. [HY02]
- Technology: Germany: Guascas from Latin American shops; Alternatively, oregano/herbs only expressly as a house variant with a significantly different taste.
