Preparation

• 1.

  In a large pot, add the chicken breasts, chicken broth, and chopped onion. Bring to a boil over medium-high heat.

• 2.

  Add minced garlic, cumin, and salt and pepper to taste. Reduce heat and let simmer for about 15 minutes, until the chicken is cooked through.

• 3.

  Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

• 4.

  Add the cubed potatoes and corn. Let the soup simmer for another 20 minutes, or until the potatoes are tender.

• 5.

  If using, stir in the guascas and let simmer for an additional 5 minutes for the flavors to meld.

• 6.

  Taste and adjust seasoning with more salt and pepper if necessary.

• 7.

  Serve hot, garnished with fresh cilantro, avocado slices, and capers if desired.