16 Traditional Colombian Soups You Must Try

Updated: August 2026 · by Frank Spitzer

16 Traditional Colombian Soups You Must Try

Colombian cuisine has dozens of traditional soups — from the famous ajiaco of Bogotá (chicken, corn, three varieties of potato, capers, cream) to sancocho (chicken or fish stew, the national comfort food) and mute (Boyacá cracked-wheat soup). This guide covers 16 essential Colombian soups by region.

I am Frank Spitzer, founder of Pelecanus Travel (RNT 51402, IAGTO member, Bogotá-based since 2017). We arrange soup and sancocho-focused regional food tours. Send me a message to start planning.

Colombian soups are regional — Andean soups (ajiaco, mute, changua) differ from coastal (sancocho de pescado, mote de queso). This food overview helps you place each soup in its regional context.

Colombian Gastronomy and Soups: A World to Explore

Colombian gastronomy is rich and diverse, with a notable feature being the variety of soups it offers. From the Caribbean coast to the Andean highlands, Colombia has an impressive array of soups, each with unique flavors and a diverse range of ingredients.

The popularity of soups can be attributed to various reasons, including:

• Ease of preparation
• Typically requiring few or very common ingredients
• High versatility

In Colombia, you can have soup for breakfast, lunch, dinner, and as an accompaniment to other meals. Additionally, if you’re hungover or unwell, soup is the most suitable dish, and you have plenty to choose from, as each region of Colombia has its typical soups.

Best Colombian Soups

Here are some standout soups from different regions of Colombia that you should try at least once in your life:

Ajiaco santafereño

Natural Region: Andean
Main City: Bogotá
Vegan or Vegetarian Recipe: No
Ingredients:

• Chicken thighs or breast
• Sabanera potatoes
• Pastusa potatoes
• Corn
• Creole potato (yellow potato)
• Green onion
• Cilantro
• Guasca (aromatic herb)
• Garlic
• Water
• A bit of oil
• Salt and pepper to taste

Ajiaco Santafereño is a delicious and creamy soup made with potatoes, chicken, and endemic herbs. It is primarily consumed as lunch in Bogotá. Its origin dates back to pre-Columbian times when the Muisca indigenous people in the region already prepared a similar soup using potatoes, guascas, and other ingredients. With the arrival of Spanish colonizers, new ingredients like chicken were incorporated.

It is usually served with cream, capers, rice, and avocado.

Caldo de costilla (Rib broth)

Natural Region: Common in all regions, especially the Andean
Vegetarian Recipe: No
Ingredients:

• Beef ribs
• Potatoes
• Green onion
• Garlic
• Cilantro
• Water
• Salt to taste

Caldo de Costilla arrived in Colombia in the early 20th century and is said to have indigenous, African, and European influences in its ingredients and preparation. A “caldo” is thinner and lighter than a soup. At the time of its arrival, it was consumed by workers needing energy and strength to build railways.

Today, this broth is consumed for breakfast and commonly when a person is hungover or unwell. Many people call it the “hangover cure,” as each spoonful offers a mild and comforting flavor. It is usually accompanied by chocolate with arepa or with bread and eggs.

Cazuela de mariscos (Seafood stew)

Natural Region: Caribbean
Main Cities: Barranquilla, Cartagena, and Santa Marta
Vegetarian Recipe: No
Ingredients:

• Mixed seafood (octopus, squid, oysters, shrimp, among other seafood)
• Whitefish
• Fish broth
• Green onion
• Bell pepper
• Garlic
• Annatto
• Butter
• Olive oil
• Cream
• Tomato paste
• Coconut milk
• White wine
• Parsley
• Cilantro
• Salt and pepper to taste

The Colombian seafood stew is an emblematic dish from the country’s coast. It reflects Afro-Colombian influence and the culinary richness of the coastal region.

The seafood stew features aromatic ingredients such as bell pepper, wine, and seafood. Its preparation is straightforward: onions, garlic, and peppers are sautéed in oil until tender. Then, seafood like shrimp, squid, and fish, along with tomato, grated coconut, fish broth, and seasonings like cilantro and annatto, are added. The mixture is simmered until the seafood is cooked, and the broth thickens.

Its flavor is enveloping, and it has an appealing orange color. It is usually served with fried plantain.

Cuchuco con espinazo (Wheat and pork spine soup)

Natural Region: Andean
City: Altiplano Cundiboyacense (Bogotá savanna, Ubaté, Tunja, and Sogamoso)
Vegetarian Recipe: No
Ingredients:

• Hydrated wheat/barley
• Pork spine
• Potato
• Creole potato (yellow potato)
• Beans
• Green peas
• Carrot
• Lima beans
• Stalks
• Green onion
• Garlic
• Cilantro
• Water
• Salt and pepper to taste

Cuchuco con Espinazo is an example of indigenous and Spanish influence in the cuisine of the Cundiboyacense highlands. This wheat and pork spine-based soup is widely consumed for lunch due to its comforting flavor, nutritional content, and interesting texture. Additionally, it provides warmth on the colder days of the Andean mountains.

Changua

Natural Region: Andean
City: Bogotá
Vegetarian Recipe: Yes
Ingredients:

• Bread, calado (dry bread), or almojábana (Colombian dough)
• Egg
• Milk
• Water
• Green onion
• Cilantro
• Salt to taste

Changua is a traditional Colombian soup, although it is mainly consumed in Bogotá for breakfast. Its origins are said to be in the Chibcha communities of the area. Currently, it is a dish that some adore and others dislike due to its unique mix of ingredients, such as milk with onion and cilantro. Additionally, it has the watery texture of bread. Overall, it is a creamy and savory dish that many accompany with chocolate drinks.

Changua caballuna

Natural Region: Andean
Cities: Chía, Pacho, Zipaquirá, and Muzo
Vegetarian Recipe: Yes
Ingredients:

• Bread or toast (dry bread)
• Egg
• Patacones (fried and smashed plantain)
• Green onion
• Water
• Salt and pepper to taste

Changua Caballuna is a variation of the traditional changua because it does not contain milk and includes patacones. It is mainly consumed in small municipalities. Its flavor is delicious, although it is a bit watery. It is ideal for breakfast or when it’s cold.

Guandú 

Natural Region: Caribbean
Main Cities: Barranquilla and Chinú
Vegetarian Recipe: No
Ingredients:

• Salted beef (brisket)
• Yam (tuber)
• Pigeon pea (legume)
• Cassava
• Ripe plantain
• Shallot onion
• Green onion
• Sweet pepper
• Garlic
• Cilantro
• Cumin
• Salt and pepper to taste

Sancocho or Guandú soup is a popular Caribbean soup made with yam, cassava, plantain, and beef. It is accompanied by white rice, coconut rice, some cassava dough, and panela guarapo (fermented drink). Considered a carnival dish, it is commonly eaten for lunch or breakfast.

Mazamorra chiquita

Natural Region: Andean
City: Cundiboyacense Highlands (Bogotá savanna, Ubaté, Tunja, and Sogamoso)
Vegetarian Recipe: No
Ingredients:

• Corn flour
• Beef ribs or bone
• Potato
• Creole potato (yellow potato)
• Beans
• Lima beans
• Peas
• Carrot
• Green onion
• Garlic
• Stalks
• Cilantro
• Salt and pepper to taste

Mazamorra Chiquita is believed to have been created by the indigenous people or peasants of Boyacá. In short, it is a delicious and thick soup consisting of potatoes, various vegetables, and beef ribs, served for lunch. It provides a lot of energy and warmth and is usually consumed on cold days or in cold places. Typically, it is cooked over wood and accompanied by a banana or chicha (fermented corn drink). It is one of the most well-known soups in the country.

An interesting note about its name: “mazamorra chiquita” does not refer to its size but is used to differentiate it from a sweet soup called “mazamorra” made with white corn, milk, and panela, which is also known in Antioquia. Adding “chiquita” specifies that it is a savory soup.

Mondongo 

Natural Regions: Andean and Caribbean
Vegetarian Recipe: No
Ingredients:

• Beef tripe
• Pork
• Potato
• Creole potato (yellow)
• Cassava
• Carrot
• Peas
• Green onion
• Cilantro
• Cumin
• Chicken broth
• Salt and pepper to taste

Mondongo is a soup that consists mainly of beef tripe, pork, potatoes, and different vegetables. Its origin dates back to the Spanish colonization, where Colombian indigenous ingredients merged with European cooking techniques and African influence.

It is especially popular in the Andean region of the country and is consumed during celebrations, special events, or for lunch. Its unique flavor and texture are usually accompanied by rice and avocado.

Mote de queso (Cheese and yam soup)

Natural Region: Caribbean
Cities: Montes de María and Sabanas del Bolívar Grande
Vegetarian Recipe: Yes
Ingredients:

• Yam (tuber)
• Costeño cheese (hard salted cheese)
• Costeño buttermilk (similar to sour cream)
• Green onion
• Shallot onion
• Garlic
• Lemon
• Oil
• Salt and pepper to taste

Mote de Queso has its origins mainly in the 20th century during the Thousand Days’ War. It is believed that due to the hunger caused by this conflict, General Rafael Uribe Uribe’s army started to eat yam. It evolved due to Arab heritage and Spanish influence in Colombian homes, becoming the dish known today. It is a soup made with yam, costeño cheese, and rich in flavor from ingredients like onion and garlic.

It has a somewhat strong taste for some palates but is delicious and thick. It is eaten for lunch or breakfast.

Mute santandereano

Natural Region: Andean
Cities: Bucaramanga and San Gil
Vegetarian Recipe: No
Ingredients:

• Beef leg
• Beef ribs
• Pork
• Beef tripe
• Cooked peeled corn
• Potato
• Creole potato (yellow)
• Squash
• Beans
• Peas
• Carrot
• Cilantro
• Green onion
• Garlic
• Water
• Salt and pepper to taste

Mute, as we know it now, has its origins in a Jewish-Spanish and Portuguese stew called adafina. However, its ingredients adapted to what was available locally. In fact, “mute” means “corn” in Quechua. This soup, with various meats, potatoes, and vegetables such as squash and carrots, has a very mild flavor and is ideal when you are very hungry or cold. It is usually eaten for lunch and is accompanied by rice, avocado, and fried plantains.

Sancocho de gallina (Hen Sancocho)

Natural Regions: Andean, Orinoco, Caribbean, and Pacific
Cities: Common in major cities such as Bogotá, Medellín, Villavicencio, Cali, Bucaramanga, among others
Vegetarian Recipe: No
Ingredients:

• Hen
• Potato
• Creole potato (yellow)
• Green plantain
• Cassava
• Corn
• Green onion
• Garlic
• Cilantro
• Salt and pepper to taste

Sancocho de Gallina, a soup made with meats, tubers, vegetables, and seasonings typical of several Hispanic American countries, is believed to come from Spain. However, Colombia adapted it using local ingredients. It is effortless to prepare; you just need to cook the hen with garlic, onion, and salt. When it is tender, add the other ingredients until it thickens.

It is delicious and hearty, perhaps explaining its great popularity, as it is one of the most famous soups in the country. Literally, you find it everywhere. While it is usually consumed for lunch, many people prepare it for “paseos de olla,” a tradition of family outings on the outskirts of cities, usually near a riverbank, where sancocho is prepared, and people share some time. Its flavor when cooked over wood is even richer. It is accompanied by rice and avocado.

Sancocho de pescado (Fish Sancocho)

Natural Regions: Caribbean, Amazon, and Insular
Cities: Santa Marta, Cartagena, Leticia, and San Andrés
Vegetarian Recipe: No
Ingredients:

• Fish
• Potato
• Creole potato (yellow)
• Cassava
• Corn
• Green plantain
• Green onion
• Oil
• Water
• Cumin
• Cilantro
• Salt and pepper to taste

Sancocho de Pescado is a variant of Sancocho de Gallina. Its origins are believed to be the same, with coastal Colombians deciding to add fish, as it is a more common protein locally. It is eaten for lunch or breakfast and is accompanied by rice, avocado, and fried plantain.

Sancocho trifásico (Three-phase Sancocho)

Natural Regions: Andean, Pacific, and Orinoco
Cities: Bogotá, Cali, Villavicencio, among others
Vegetarian Recipe: No
Ingredients:

• Beef
• Pork
• Chicken or hen
• Potatoes
• Creole potatoes (yellow)
• Cassava
• Corn
• Green plantain
• Sofrito (tomato, onion, and garlic sauté)
• Green onion
• Oil
• Cilantro
• Water
• Salt and pepper to taste

Sancocho Trifásico is another variant of sancocho de gallina, but it includes three types of meat: beef, pork, and chicken or hen, hence its name “trifásico” (three-phase). It is believed to have the same origins as the classic sancocho. This variant is eaten for lunch or breakfast and is accompanied by rice and avocado. Each spoonful is rich in flavor and consistency, but it is not thick. It is a common dish for celebrations or special events, such as Christmas or New Year.

Rice soup

Natural Region: Andean
Cities: Bogotá, Chía, Sopó, and Pacho
Vegetarian Recipe: No
Ingredients:

• Beef ribs
• Beef tripe
• Rice
• Beans
• Carrot
• Lima beans
• Potato
• Creole potatoes (yellow)
• Green onion
• Water
• Salt and pepper to taste

Rice soup is very typical in the Andean region. In addition to its delicious taste and rich texture, it is effortless to prepare. Many just add the ingredients to the pressure cooker, and in just a few minutes, it’s ready. It is a very comforting dish that is popularly accompanied by a banana, avocado, and popcorn. Although it might seem strange, its companions pair well with the soup’s flavor, leaving you feeling satisfied.

Pasta soup

Natural Regions: Andean, Amazonian, Caribbean, Pacific, Insular, and Orinoco
Cities: All major cities
Vegetarian Recipe: No
Ingredients:

• Rib meat or chicken thighs
• Potato
• Creole potatoes (yellow)
• Pasta (angel hair or shells are commonly used)
• Green onion
• Cilantro
• Garlic
• Salt and pepper to taste

In reality, pasta soup is common in various countries worldwide, such as China, Japan, and Italy. Some say it came to America through the English, who discovered it on their trips to Italy. In Colombia, this soup is eaten for lunch or dinner, when it’s cold outside, or when someone is unwell, as it is very light. It is accompanied by popcorn, patacones (fried plantain), and avocado. Explore more flavors in our guide to Colombian culinary delights.

2026 update: Colombian soup heritage, the Popayán gastronomy congress + elevated ajiaco

The 2026 institutional landscape for Colombian soups: while no single soup has its own Denominación de Origen, they are collectively protected under MinCultura’s Política de Cocinas Tradicionales — the umbrella framework recognising ajiaco bogotano, regional sancocho variants (paisa, valluno, costeño, trifásico), cazuela de mariscos and mondongo as national Intangible Cultural Heritage. Cazuela de mariscos originates on the Colombian Pacific coast (Buenaventura, Tumaco, Guapi); mondongo paisa is documented as the Antioquia regional variant (tripe + beef + pork + vegetables + hogao), with additional cundiboyacense, santandereana and Caribe versions in MinCultura’s Biblioteca Básica de Cocinas Tradicionales.

The 2026 event anchor: the XXIV Congreso Gastronómico de Popayán runs 3-6 September 2026 in Colombia’s first UNESCO Creative City of Gastronomy (designated 2005) — this year’s featured product is rice. On the fine-dining side, El Chato (Bogotá, chef Álvaro Clavijo) — ranked #1 on Latin America’s 50 Best Restaurants 2025 and #25 in the World’s 50 Best 2025 — serves an elevated ajiaco with crème fraîche quenelle, the most-cited high-end reinterpretation of the classic Bogotá soup in 2026. Note: no Michelin Guide covers Colombia, so 50 Best rankings are the standing benchmark.

FAQ

What is the most famous Colombian soup?

Ajiaco santaferecño from Bogotá — chicken, three varieties of potato (criolla, sabanera, pastusa), corn, capers, cream, and guascas (a local herb). The defining Bogotá dish.

What is sancocho?

A hearty stew with chicken (sancocho de gallina) or fish (sancocho de pescado). Includes plantain, yuca, corn, potato. Considered the national comfort food. Each region has its own variant.

Where is the best place to eat ajiaco?

Restaurante Andrés Carne de Res (Chía, near Bogotá) and La Puerta Falsa (La Candelaria) are classic spots. Most Bogotá restaurants serve ajiaco well.

Are soups vegetarian?

Some are — changua, mote de queso (cheese soup). Most including ajiaco and sancocho contain meat or chicken broth. Vegetarian variants exist on request in larger cities.

What soup pairs best with Colombian beer?

Sancocho with Club Colombia. Ajiaco usually accompanied with aguardiente or chichas (corn-based traditional drinks).

Are there cold Colombian soups?

Almost no traditional cold soups in Colombian cuisine. Most are served hot. Crema de aguacate (cold avocado cream) is a modern restaurant innovation, not traditional.

References

• Ministerio de Cultura de Colombia

About the Author

I’m Frank Spitzer — Swiss-born, Bogotá-resident since 2015, founder of Pelecanus. From first inquiry through return flight, you deal with me personally — not a handoff team. I’ve driven across 30 of Colombia’s 32 departments to inspect roads, hotels, guides and routes myself, and documented it in 400+ first-hand videos on the COLOMBIAFRANK YouTube channel. Before a destination goes into a trip, I’ve been there, often more than once, and I’ve slept in the bed I’d recommend. That field scouting sits on top of a 20-year background in finance, an MBA from the Universidad de los Andes in Bogotá, and a First-Lieutenant commission in the Swiss Army. I work in German, English, Spanish, French and Portuguese, which is why luxury, golf, eco and wildlife travellers from Switzerland, Germany, the US and Latin America trust us to build trips that feel custom — not catalogued. Pelecanus operates under Colombian RNT 51402 and is an active IAGTO member.

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