Inspired by the great soup of Bogota: shredded chicken and potatoes simmered until the broth thickens itself, finished with sweetcorn, spring onion and avocado. A complete meal from one pot.
15 minPrep
40 minCook
55 minTotal
4Serves
Ajiaco-Style Chicken and Potato Soup
by · Medium
Omnivore
High protein
Source of fibre
Low sugars
Low salt
Free from every allergen we track.
Inspired by the great soup of Bogota: shredded chicken and potatoes simmered until the broth thickens itself, finished with sweetcorn, spring onion and avocado. A complete meal from one pot.
15 minPrep
40 minCook
55 minTotal
4Serves
Nutrition
Per serving · 0.6 l
344kcal1451 kJ
Protein28.6 g57%
Carbohydrate40.3 g16%
Net carbs †33.4 g
Sugars5.48 g6%
Fibre6.97 g
Fat9.21 g13%
Saturates1.96 g10%
Salt †0.45 g7%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.
Before you start
You'll need
Cutting board
Ladle
Large pot
Santoku knife
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Bring the water to a boil in a large pot with the chicken breast, the crushed garlic, half the spring onions, salt and black pepper. Poach gently for 20 minutes, then lift out the chicken and shred it.
2
Cut the potatoes into chunks on a cutting board with a santoku knife and simmer them in the broth for 20 minutes, mashing a few against the side of the pot so the soup thickens.
3
Return the chicken with the sweetcorn and warm through for 5 minutes.
4
Serve with a ladle, topped with the remaining spring onion, parsley and slices of avocado.
Before you start
You'll need
Cutting board
Ladle
Large pot
Santoku knife
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Bring the water to a boil in a large pot with the chicken breast, the crushed garlic, half the spring onions, salt and black pepper. Poach gently for 20 minutes, then lift out the chicken and shred it.
2
Cut the potatoes into chunks on a cutting board with a santoku knife and simmer them in the broth for 20 minutes, mashing a few against the side of the pot so the soup thickens.
3
Return the chicken with the sweetcorn and warm through for 5 minutes.
4
Serve with a ladle, topped with the remaining spring onion, parsley and slices of avocado.
Nutrition
Per serving · 0.6 l
344kcal1451 kJ
Protein28.6 g57%
Carbohydrate40.3 g16%
Net carbs †33.4 g
Sugars5.48 g6%
Fibre6.97 g
Fat9.21 g13%
Saturates1.96 g10%
Salt †0.45 g7%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.