Lighter Colombian Ajiaco (Chicken & Potato Soup)

Ajiaco is the soul-warming pride of Bogota and the cool Andean highlands of Colombia, a hearty soup built on three different kinds of potato and perfumed with guascas, a native herb you'll rarely find in any other dish. It's the kind of food families gather around on a rainy afternoon, traditionally served with rice on the side and a spread of toppings — cream, capers, and avocado — that everyone stirs in to taste. The magic is in the texture: as the smallest, starchiest potatoes simmer, they melt into the broth and thicken it into something almost velvety.

The classic version is wholesome at its core, but it can get heavy when made with bone-in chicken thighs, a generous pour of full-fat cream, and white rice alongside. Our goal was to keep every bit of that comforting character while lightening the richness.

The Healthier Swaps

The most important technique stays exactly the same: we use starchy creamer potatoes to thicken the broth naturally. That means we can cut the cream down to a small swirl per bowl — or replace it entirely with low-fat Greek yogurt, which adds protein and a pleasant tang. We use lean, skinless chicken breast instead of fattier cuts, poaching it right in the broth so it stays moist and infuses the soup with flavor before being shredded back in.

We keep all three potatoes because the variety of textures is the whole point of ajiaco, but we balance them with plenty of corn, green onion, and herbs for fiber and freshness. Letting each person add their own toppings at the table keeps portions of avocado and cream in check. The finished soup comes in around 320 calories per generous serving with 30 grams of protein.

Serving Ideas

A bowl of ajiaco is a complete meal on its own. If you want to honor tradition, offer a small scoop of rice on the side, but the soup is filling enough to stand alone for a lighter dinner. Set out little dishes of capers, sliced avocado, and yogurt so everyone can customize. Leftovers thicken overnight and reheat wonderfully — just loosen with a splash of broth. Find more cozy, lightened classics among our Hispanic recipes.

FAQ

What are guascas and do I really need them?
Guascas (also called gallant soldier) is the herb that gives ajiaco its unmistakable, slightly grassy flavor — it's what makes the soup taste authentically Colombian. Dried guascas is widely available online and in Latin markets. If you absolutely can't find it, a small amount of oregano gives you a soup that's still delicious, though the flavor will be a little different.

Why use three kinds of potato?
Each potato plays a role. The waxier red and Yukon gold potatoes hold their shape for texture, while the small, starchy criolla or creamer potatoes break down to thicken and enrich the broth without any added flour or heavy cream.

Can I make it dairy-free?
Yes. Skip the cream and top with extra avocado, or use a spoonful of unsweetened plant-based yogurt. Because the potatoes provide the body, the soup is satisfying even without any dairy at all.

Ingredients

• 1.5 lb boneless, skinless chicken breast
• 8 cups low-sodium chicken broth
• 2 ears corn, cut into thirds
• 3 Yukon gold potatoes, peeled and quartered
• 3 red potatoes, peeled and cubed
• 1 lb baby creamer or criolla potatoes, peeled (to dissolve and thicken)
• 4 green onions, chopped
• 4 cloves garlic, minced
• 3 tbsp fresh or dried guascas (or 2 tsp dried oregano as substitute)
• 1/4 cup light cream or low-fat Greek yogurt, to serve
• 2 tbsp capers, to serve
• 1 avocado, sliced, to serve
• 1/4 cup chopped cilantro
• 1 tsp salt and pepper to taste

Instructions

1. Add the chicken breast, broth, green onions, garlic, and half the guascas to a large pot. Bring to a gentle boil.
2. Add the Yukon gold and creamer potatoes; simmer 20 minutes until the chicken is cooked through.
3. Remove the chicken, shred it with two forks, and set aside. Keep the pot simmering.
4. Add the red potatoes and corn; simmer 15-20 minutes until the creamer potatoes dissolve and the broth thickens.
5. Stir in the remaining guascas, season with salt and pepper, and return the shredded chicken to warm through.
6. Ladle into bowls and let each person top with a small swirl of light cream or yogurt, capers, avocado, and cilantro.