Apprx. 6 servings

¼   medium white onion, sliced
2     green onions (white parts only)
2     cloves garlic
½   cup (25 g) whole cilantro
1     bay leaf
       Cooking or kitchen twine
2     medium half chicken breasts, with the bone
2     chicken bouillon
12   cups (2.8 liters) water
        Salt and pepper to taste
3    medium red potatoes (Colombian sabanera potato)
2    large ears corn (white)
3    large russet potatoes (Colombian pastusa potato)
1     lb small papa criolla (fresh or frozen)
¼   cup (4 tbsp) dehydrated guascas (use one bunch if fresh)


1. Place the white onion, green onion, garlic, cilantro and bay leaf inside the cheesecloth. Gather all corners and make a bundle. Tie it up using the cooking or kitchen twine and cut off the excess.

2. In a large pot or dutch oven add the chicken breasts, the seasoning pouch you made in the previous step, the water, chicken bouillon, salt and pepper. Cover, bring to a boil and cook at medium low for about 35-40 or until the chicken breasts are cooked. Then remove the chicken from the pot, let it cool and shred it into big pieces.

3. Peel and slice the potatoes, the papa criolla can be cut in half. First add the red potatoes and the corn to the pot, cover, bring to a boil and cook for 10 minutes. Then add the russet potatoes, cover again, bring to a boil and cook for 20 minutes. Last, add the papa criolla and half of the amount of guascas. Cover again, bring to a boil, lower the heat to low and cook for about an hour or until the soup thickens.

4. After an hour remove the corn and cut each one into three pieces. Remove the seasoning pouch as well and toss it. If the potatoes have not disintegrated, you can let the soup cook a while longer or mash them with a potato masher. Add the remainder of the guascas. Taste for salt and pepper and add more if needed.

5. Add the corn pieces back in the pot, as well as the shredded chicken. Serve immediately with a side of capers, white rice, avocado and heavy cream.