Ingredients:
2 lbs of chicken thighs and drumsticks
2 medium potatoes, peeled and diced
2 cups of corn kernels (fresh or frozen)
1 onion, diced
2 cloves of garlic, minced
1 cup of cilantro, chopped
1/4 cup of capers
1/4 cup of guascas (a Colombian herb)
2 tbsp of butter
Salt and pepper to taste
6 cups of chicken broth
1/4 cup of sour cream
1 avocado, diced
Instructions:
In a large pot, add the chicken, potatoes, corn, onion, garlic, cilantro, capers, guascas, butter, salt and pepper.
Pour the chicken broth over the ingredients and bring to a boil.
Reduce the heat to medium-low and let the soup simmer for 45-50 minutes or until the chicken is cooked through and the potatoes are tender.
Remove the chicken from the soup and shred it.
Add the shredded chicken back to the soup and stir.
Serve the soup in bowls and top with a dollop of sour cream, diced avocado and more cilantro.