Colombian Chicken-Potato Soup

• 4 chicken breasts, skinned and quartered
• 1 medium onion, cut into chunks
• 2 garlic cloves, quartered
• 1 medium yam, cut into 8 pieces
• 4 cups chicken stock or 4 bouillon cubes or 4 teaspoons consomme granules dissolved in 4 cups water
• 6 scallions
• 10 sprigs fresh cilantro
• 2 medium potatoes, peeled and thinly sliced
• 2 ears corn, each cut into 4 pieces
• 3 tablespoons capers, drained
• 1 cup fat free plain yogurt
• 1 avocado, peeled and sliced

1. Put chicken breasts, onion, garlic, yam, and stock in a casserole; cover and cook over low heat for 30 minutes; remove and save chicken pieces.
2. Strain stock through a sieve; return strained stock to casserole.
3. Add chicken, scallions, cilantro, potatoes, corn, and capers to stock; simmer, covered, for 10 minutes.
4. Remove from heat; discard scallions and cilantro sprigs.
5. Add yogurt, stir over low heat for 1 minute.
6. Serve in deep soup bowls accompanied by avocado.

chicken breasts, onion, garlic, yam, chicken stock, scallions, cilantro, potatoes, corn, capers, yogurt, avocado

Taken from www.cookstr.com/recipes/colombian-chicken-potato-soup (may not work)