Ingredients

• 3 chicken breasts, skin removed
• 12 cups water
• 3 ears fresh corn, cut into 2 pieces
• Salt and pepper to taste
• 2 chicken bouillon cubes
• 3 scallions
• 2 garlic cloves, minced
• 3 tablespoons chopped cilantro
• 2 cups papa criolla (Andean potato)
• 3 medium white potatoes, peeled and sliced
• 3 medium red potatoes, peeled and sliced
• 1/3 cup guascas
• 1 cup heavy cream (for serving)
• 1 cup capers (for serving)

Method

1. In a large pot, combine the chicken, corn, bouillon cubes, cilantro, scallions, garlic, salt, and pepper. Add the water and bring everything to a boil. Reduce the heat to medium and cook for 30–35 minutes until the chicken is tender. Remove the chicken and set it aside.

2. Let the corn continue cooking for another 15 minutes. Discard the scallions, then add the white and red potatoes along with the guascas. Simmer for 15 minutes.

3. Add the papa criolla and cook for 15 more minutes, seasoning with salt and pepper to taste.

4. Shred the chicken and return it to the pot. Serve the soup hot with heavy cream and capers on the side so everyone can add them to their liking.