Bogotá-Style Ajiaco with Guascas

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A comforting potato and chicken soup featuring Colombia's signature guascas herb, simmered to perfection with creamy potatoes and corn. This Colombian-inspired soup recipe, ready in about 80 minutes, pairs chicken thighs, potatoes, corn on the cob for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chicken thighs
• 2 medium potatoes
• 2 ears corn on the cob
• 1/4 cup fresh guascas herb
• 1 medium onion
• 3 cloves garlic
• 4 cups chicken stock
• 1/2 cup heavy cream
• 2 tbsp chopped cilantro
• 1 tsp salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place chicken thighs in a large pot with 2 cups chicken stock, 1 sliced onion, and 2 minced garlic cloves. Bring to a gentle simmer over medium heat and cook for 25 minutes until chicken is tender.
2. Step 2: Peel and dice potatoes into 1/2-inch cubes. Add to the pot along with corn kernels removed from 2 ears. Simmer uncovered for 15 minutes until potatoes are fork-tender.
3. Step 3: Finely chop guascas leaves and stir into the pot. Add remaining 2 cups chicken stock, salt, and black pepper. Simmer for 10 minutes on low heat until flavors meld.
4. Step 4: Stir in heavy cream and cook for 2 minutes until warmed through. Remove from heat and stir in 2 tbsp chopped cilantro. Serve immediately.