Ajiaco (Colombian-Style Chicken, Potato, and Corn Soup)

Ingredients

• For the soup
• 1 large yellow onion
• 5 cloves garlic
• 2 split bone-in, skin-on chicken breasts (about 1 ¾ lb)
• 4 tablespoons olive oil, divided
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 4 cups unsalted chicken stock (or broth)
• 2 medium russet (or gold) potatoes
• 2 medium red potatoes
• 1 bunch cilantro
• 1 bunch green onions
• 8 frozen cut ears of corn (or 1 ½ cups frozen corn kernels)
• 1 tablespoon guascas (or dried oregano)
• For the toppings
• 2 Hass avocados
• ½ bunch cilantro leaves
• 3 tablespoons capers
• ½ cup crema Mexicana (or sour cream)

Steps

1. Prepare the soup. Chop yellow onion (1 cup), and garlic (2 tablespoons) coarsely. Place chicken, 2 tablespoons oil, yellow onions, garlic, salt, and pepper in large baking dish and toss to combine (wash hands). Cover and refrigerate 4 hours (or overnight).
2. Preheat 4-quart Dutch oven on medium-high 2–3 minutes. Pour remaining 2 tablespoons oil in Dutch oven and add chicken mixture. Cook 6 minutes, turning and stirring occasionally, or until chicken is browned. Pour in stock and bring to a boil. Reduce heat to low; cover and simmer 25–30 minutes until chicken is 165°F. Meanwhile, peel and dice potatoes (about 2 cups each).
3. Remove chicken and set aside to cool, leaving cooking liquid in Dutch oven. Return Dutch oven to medium heat and add potatoes. Cover and simmer 5 minutes. Tie cilantro and green onion bunches together with twine.
4. Add corn, cilantro-onion bundle, and guascas to Dutch oven. Cover and simmer 15–20 minutes until potatoes are fork-tender. Meanwhile, remove skin from chicken and discard; shred chicken into bite-size strips.
5. Remove cilantro-onion bundle. Return shredded chicken to Dutch oven; simmer 1–2 minutes until chicken is warmed through.
6. Prepare the toppings. Halve avocados, remove pits and flesh with a spoon, and slice flesh; chop cilantro leaves and capers. Ladle soup into serving bowls and serve with toppings on the side.