Colombian Chicken Soup

Ingredients

• 3 pounds chicken thighs and legs, skin removed, rinsed well
• 1 large white or yellow onion, chopped
• 1 pound russet potatoes, peeled and diced
• 5 garlic cloves, minced
• Salt
• 1 1/2 quarts water
• 1 quart chicken stock
• 1 tablespoon cumin
• 3 bay leaves
• 2 pounds small potatoes, of various colors
• 2 ears of fresh corn, cut crosswise into 1-2 inch rounds
• 4 scallions
• 2 Roma or other plum tomatoes, seeded and chopped
• 2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed
• 1/4 cup fresh cilantro leaves
• 3 Tbsp lemon or lime juice
• 1/4 teaspoon of kosher salt
• Garnish: capers, sour cream, avocados, cilantro

Directions

1. Add the chicken, diced russet potatoes, chopped onion, and garlic to a large stock pot, at least 8 quart. Pour in 1 1/2 quarts of water along with the quart of chicken stock.
2. Set the pot over high heat and bring everything to a boil, then lower the heat so the soup bubbles at a strong simmer.
3. Stir in the cumin and bay leaves, then season with salt to taste. Continue simmering until the chicken is tender enough that the meat is ready to slip from the bones, 45 minutes to 1 hour, 15 minutes.
4. Lift the chicken and bay leaves out of the pot and place them in a large bowl. If you plan to blend the soup base with an immersion blender, or in batches in a regular blender, do that now.
5. Return the pureed soup base to the pot and bring it back to a very gentle simmer. Add the second batch of potatoes and cook until they are tender, about 20-40 minutes, depending on their size.
6. As the potatoes cook, pull the chicken meat from the bones and shred it. Set the meat aside.
7. Make the salsa by pulsing all of its ingredients in a food processor until finely chopped. Spoon it into a serving bowl.
8. Add the corn pieces to the simmering soup and cook for 5 minutes.
9. Serve the soup with the salsa, capers, sliced avocados, sour cream, and cilantro set out in separate bowls, so everyone can garnish their own serving.