Ajiaco Santafereño with Crispy Capers and Avocado

In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the chicken breast, chicken broth, russet potatoes, papa criolla, pasto potatoes, corn on the cob, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are very tender and the chicken is cooked through.

Remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken to the pot.

Stir in the guascas (or oregano and thyme) and simmer for another 5 minutes to allow the flavors to meld.

While the soup simmers, prepare the crispy capers. Heat a small skillet over medium heat. Add the drained capers and cook, stirring occasionally, until they are crispy, about 5-7 minutes. Be careful not to burn them.

To serve, ladle the soup into bowls. Top with diced avocado, crispy capers, a dollop of sour cream, and sliced scallions.