Colombian Chicken and Potato Soup

Ingredients

• ·4 cups low-sodium chicken broth
• ·1 pound boneless, skinless chicken thighs (about 4)
• ·4 frozen corn-on-the-cob pieces (cobettes) or 2 ears shucked fresh corn
• ·1 tablespoon olive oil
• ·1 small onion, thinly sliced
• ·1 celery stalk, thinly sliced
• ·4 cloves garlic, thinly sliced
• ·2 medium russet potatoes (about 1 pound), peeled and cut into 1-inch pieces
• ·2 tablespoons fresh lime juice, plus lime wedges for serving
• ·1/4 teaspoon dried oregano
• ·Kosher salt and black pepper (use about 1/2 teaspoon salt and 1/4 teaspoon pepper as in recipe)
• ·Cut-up avocado, fresh cilantro sprigs, and capers, for serving

Preparation

1. Step 1

   In a large saucepan or Dutch oven, combine the broth and 1 cup water and bring to a boil. Add the chicken and corn, reduce heat, and simmer until the chicken is cooked through, 10 to 12 minutes.

2. Step 2

   Transfer the chicken and corn to a plate. Strain the cooking liquid into a large bowl or measuring cup and reserve.

3. Step 3

   Wipe out the saucepan and heat the oil over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes.