Colombian Ajiaco or potato and chicken soup

1. To start off, heat olive oil in a large soup pot over medium heat. Add chicken, onions, and garlic and brown outside of the chicken for 1 to 2 minutes on each side.

2. Add chicken stock, salt, pepper, cilantro, green onions, and guascas and bring the soup to a boil. Reduce heat to medium-low and simmer until chicken is cooked thoroughly, for about 20 minutes.

3. Remove chicken and set aside to cool. Add potatoes and corn and cook until tender, about 8 minutes. In the meantime, use a fork to shred the chicken breasts.

4. Add shredded chicken back to the soup along with the corn on the cob. Simmer on low for another five minutes. Season it to taste with more salt, pepper, or guascas if needed.

5. Serve in a soup bowl with white rice, sliced avocados, cream, and capers.

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