How to make Ajiaco a traditional Colombian soup.

Combine water, chicken, onion, garlic, and bay leaves in a large pot.

Bring to a boil over medium-high heat, then reduce to a simmer.

Cook until chicken is tender, about 30-40 minutes.

Remove chicken and set aside to cool, reserving the broth.

Add potatoes and corn to the broth and cook until potatoes are soft, about 20 minutes.

Shred the cooled chicken and return it to the pot.

Season with salt and black pepper to taste.

Stir in chopped cilantro and simmer for an additional 5 minutes.

Serve hot, garnished with cream, avocado, and capers.

Offer lime wedges on the side for squeezing.

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