- 2 chicken breasts
- 5 cups water
- 5 cups chicken broth
- 2 ears of corn
- 2 cups fingerling potatoes
- 2 white potatoes, cubed
- 2 red potatoes, cubed
- ¼ cup dried guascas or oregano
- 2 scallions, sliced
- 2 garlic cloves, minced
- ½ cup fresh cilantro, finely diced (plus more for serving)
- Salt and pepper
- 1 cup cooked rice
- 1 cup heavy cream
- ½ cup capers
- 2 avocados
- 2 bananas
- In a large pot, combine chicken, water, and chicken broth. Bring to a boil, then reduce heat to medium and simmer for 30 mins. Remove chicken from the pot and set it aside. Once cooled, shred the chicken into small strips using two forks.
- Add corn, guascas, scallions, garlic, and cilantro to the pot. Cook for 30 minutes until soup is thick. Season with salt and pepper.
- Return the shredded chicken to the pot.
- Serve hot with by rice, capers, avocado, and cilantro. Just before serving, add half a ripe banana to each bowl and pour in some heavy cream.
