Ajiaco, a regional soup from Bogotá, combines chicken with three varieties of potato and guasca herb. Corn, capers and cream finish this hearty soup, often enjoyed in cold weather.
Simmer the chicken with the onion and water, covered, over medium heat for 35 minutes. Remove the chicken and shred it.
Add the firm potatoes to the broth and cook over medium heat for 15 minutes. Add the starchy potatoes and corn, then cook for 15 minutes more. The starchy potatoes should break down and thicken the soup.
Add the guasca herb and salt and boil for 5 minutes more. Return the shredded chicken to the pot.
Serve hot with cream, capers and avocado slices.
Store in a covered container in the refrigerator for up to 3 days. To reheat, add a little water and warm over low heat to help maintain the texture.
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