This popular Colombian is delicious and very easy to make.
Guascas, a South American herb, imparts a grassy flavor to the soup and can be found at Latin American markets.
Serves 2 to 4
2 chicken breasts
1 yellow onion, chopped
3 garlic cloves, chopped
salt & pepper to taste
1/4 cup olive oil
5 cups chicken stock
1 1/2 pounds red potatoes peeled and cut into 1" chunks
2-3 ears fresh corn, cut crosswise into quarters
1 bunch cilantro, chopped
1 1/2 tablespoon guascas
Heat the olive oil in a heavy medium size lidded pot, over medium heat. Add the chicken, onion, garlic and brown each side. Add salt & pepper. Pour in the stock and raise the heat to high. When the mixture boils, lower the heat to medium-low, then cover and simmer.
Cook until the chicken is tender, about 20 minutes.
Transfer the chicken to a platter, reserving the cooking liquid in the pot. Cut or tear the chicken breasts into strips.
Place the potatoes in the pot with the leftover cooking liquid and set over medium heat. Cover and cook for about 5 minutes.
Add the corn, the cilantro, and the guascas. Simmer with the lid on for 15 minutes, or until potatoes are tender but not overcooked. Return the chicken to the pot. Simmer another few minutes until the chicken is warmed through.
Ladle the soup into individual bowls and top with avocado, capers, sour cream and chopped cilantro.