Recipe: Colombian Chicken and Potato Soup Ajiaco

Ingredients

• 2 bone-in, skin-on chicken breasts (about 1 1/2 pounds total)
• 1 large yellow onion, coarsely chopped
• 5 cloves garlic, coarsely chopped
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 cups low-sodium chicken broth
• 1 1/2 pounds mixed potatoes (red, Yukon Gold, and russets), peeled and cut into bite-size chunks
• 2 to 3 ears fresh corn, cut crosswise into quarters, or 1 1/2 cups frozen corn kernels
• 1 bunch cilantro, with stems, washed very well and tied with kitchen twine
• 1 bunch green onions, washed and tied with kitchen twine
• 2 tablespoons dried guascas
• 2 avocados, pitted, peeled and thinly sliced
• 1/2 cup crema Mexicana, sour cream or crème fraîche
• 1/2 cup chopped cilantro leaves
• 2 tablespoons drained capers, chopped

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