Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium tomato, diced
  • 4 cups chicken broth (preferably low-sodium)
  • 4 boneless, skinless chicken thighs (about 1 pound / 450g)
  • 1 cup baby potatoes, halved
  • 2 medium russet potatoes, peeled and diced (about 300g)
  • 2 medium yellow potatoes, peeled and diced (about 300g)
  • 1 tablespoon guasca
  • Salt and pepper to taste
  • 1 cup frozen corn (or fresh if in season)
  • 1 large ripe avocado, sliced
  • 2 tablespoons capers
  • Fresh cilantro leaves (optional)

Instructions:

  1. Heat olive oil in a large pot. Add diced onion and sauté until translucent. Stir in minced garlic and diced tomato; cook for 2 minutes.
  2. Place chicken thighs in the pot, then pour in the chicken broth. Bring to a simmer.
  3. Add baby potatoes, russet potatoes, and yellow potatoes to the pot. Season with salt and pepper.
  4. Let the soup simmer covered for about 20-25 minutes or until potatoes are tender and chicken is cooked through.
  5. Remove chicken, shred with forks, and return to the soup.
  6. Stir in guasca and frozen corn. Simmer for an additional 10 minutes.
  7. Ladle into bowls, garnish with avocado, capers, and cilantro if desired.