Potato, Corn, and Chicken Stew (Ajiaco)

Ingredients

• 0.8 cup avocado cubed peeled
• 2.5 cups baking potatoes shredded peeled finely
• 0.3 teaspoon pepper black freshly ground
• 4.5 teaspoons capers 
• 0.5 cup carrots thinly sliced
• 4 pounds strips. 
• 0.3 cup cilantro leaves fresh chopped
• 1.5 cups ears corn fresh divided ( 3 ears)
• 1 teaspoon thyme sprigs fresh chopped
• 1 tablespoon juice of lime fresh
• 3.5 cups beef broth fat-free divided
• 1 tablespoon olive oil divided
• 0.5 cup onion chopped
• 1.5 teaspoons oregano fresh chopped
• 0.5 teaspoon hot sauce hot (such as Tabasco)
• 0.3 teaspoon salt 
• 1.5 cups water 
• 2.5 cups potatoes - remove skin red cubed peeled

Equipment

• food processor
• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat.
2. Add 1 1/2 teaspoons oil to pan; swirl to coat.
3. Add half of chicken; cook 5 minutes, browning on all sides.
4. Remove chicken from pan. Repeat procedure with remaining half of chicken.
5. Remove from pan; discard drippings.
6. Place 1 cup broth and 1/2 cup corn in a food processor; process until corn is pureed.
7. Heat Dutch oven over medium-high heat.
8. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.
9. Add onion and carrot; saut 2 minutes. Stir in pureed corn mixture, remaining 2 1/2 cups broth, remaining 1 cup corn, 1 1/2 cups water, oregano, and thyme; bring to a simmer. Stir in baking potato. Return chicken thighs to pan; cover, reduce heat, and simmer 20 minutes, stirring frequently to keep potato from sticking to pan.
10. Add Yukon gold potato; cover and simmer 25 minutes, stirring frequently.
11. Remove chicken from pan; cool slightly.
12. Remove chicken from bones, discarding bones. Shred chicken into bite-sized pieces. Return shredded chicken to pan. Stir in cilantro and next 4 ingredients (through black pepper); cook, uncovered, 5 minutes, stirring frequently. Ladle soup into bowls; top with avocado and capers.