Colombian Potato Soup (Ajiaco)

Instructions

1. 1In a large pot, combine the about 450 g chicken breast, 8 cups water, 1 chicken bouillon cube, 1 medium onion, and 2 cloves garlic. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through. The chicken should no longer be pink inside.
2. 2Carefully remove the about 450 g chicken breast from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
3. 3Add the about 450 g Yukon Gold potatoes (peeled and cut into 2.54 cm cubes), about 225 g Russet potatoes (peeled and cut into 2.54 cm cubes), about 225 g Red potatoes (peeled and cut into 2.54 cm cubes), 2 ears corn on the cob (cut into 5.08 cm pieces), and 2 tablespoons dried guascas to the pot.
4. 4Bring the soup back to a simmer over medium heat. Reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the potatoes are very tender and can be easily pierced with a fork. The soup should have thickened slightly.
5. 5Stir in the 1 teaspoon salt and 0.5 teaspoon black pepper. Taste and add more salt or pepper if needed.
6. 6Ladle the hot soup into bowls. If desired, top each serving with a dollop of 0.5 cup heavy cream, 2 tablespoons capers, and slices from 1 medium avocado.

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