Colombian Ajiaco
                                                                                
1 onion, diced small
1 tsp olive or peanut oil
5-8 oz roasted, shredded chicken meat
3/4 lb starchy potatoes, cut into chunks 
1/3 lb waxy potatoes, in half-inch thick slices
5-6 cups chicken stock
1-2 cups corn kernels
1 tsp coriander
salt & pepper, to taste
                                                                                
Chunky salsa
2 tablespoons capers
creme fraiche or sour cream
avocado, diced
3 tablespoons roughly chopped cilantro

Saute the onion in the oil over high heat until it begins to color.
Add chicken stock, and scrape up any browned bits that have stuck
to the bottom. Add the chunks of starchy potatoes.  Add some salt,
and the coriander.

Simmer soup until potatoes are tender (20 minutes). Roughly puree.
Return to heat; add potato slices. Cook until slices are tender to
the bite.  Add corn; cook one more minute. Stir in chicken; adjust
salt and pepper levels to your liking.

Ladle soup into wide bowls, and top with a generous spoon of creme
fraiche, a teaspoon of capers, a handful of avocado, and some
cilantro. Serve with a small bowl of chunky salsa on the side.