1 teaspoon unrefined salt (unless your broth is salty) plus more to taste
2 cups white rice, for serving or cauliflower rice
Capers, avocado slices and crème fraîche (or alternatively, heavy cream or Mexican Crema), for serving
In a large, heavy-bottom soup pot, heat a little olive oil (or your favorite cooking fat) over medium-high heat and sear the chicken, cooking a couple of minutes on both sides. Remove the chicken from the pan and set aside.
In the same pot, sauté the tomatoes and onions 5 minutes. Add the chicken back to the pot and add the broth. Bring to a simmer.
Once the soup has been simmering for about 15 minutes, add the potatoes, guascas, corn (ear segments and kernels) and salt.
Simmer til the chicken, potatoes and corn are done (about 20 additional minutes). Taste and adjust seasonings. You may need to add salt, as soups with potatoes often require a good amount.