Thick chicken soup with potatoes and corn

Ingredients:

• 4 chicken legs (about 1 kg)
• 1 cup diced onion (about 1 medium onion)
• 4 cloves garlic, crushed
• 1 bay leaf
• 1 bunch fresh cilantro (coarsely chop the stems, set aside 1 cup of leaves)
• 1 bunch green onions, coarsely chopped, white parts separated from green parts
• 1-2 teaspoons hot habanero sauce
• 3 tomatoes (about 1 1/4 cups), chopped (remove seeds and cores)
• 450 g of a mixture of yellow and purple (or red) potatoes, cut each tuber into 4 pieces and cut into 2 cm pieces.
• 1 ear of corn, cut into 1cm thick circles.
• 1-2 avocados, thinly sliced ​​for serving
• 0.5 cup sour cream, for serving
• 1/4 cup capers, for serving

Preparation:

1. Place the chicken in a 5-quart (5-liter) saucepan, add 1.5 teaspoons of salt, and 8 cups of water to cover the chicken legs. Bring to a boil, reduce heat, and skim off any foam from the surface of the broth. Add the onion, garlic, bay leaf, cilantro stems, and white parts of the green onions. Simmer, partially covered, until the chicken is tender and easily pierced with a knife, 35-40 minutes. Transfer the chicken to a bowl and let cool for about 10 minutes.
2. Meanwhile, prepare the ahi sauce.:
   
   In a food processor, combine the green onion, hot sauce, tomatoes, 1/2 teaspoon salt, and 1/2 cup cilantro leaves. Process until the mixture forms a chunky sauce. Set aside. Alternatively, you can chop the ingredients by hand and stir them into the sauce.
3. Add the potatoes and 1 1/4 teaspoons of salt to the soup. Cover, bring back to a boil, and simmer for another 10 minutes.
4. Meanwhile, remove the chicken from the bones and shred with your hands or two forks (discard the bones and skin). Set the chicken aside. Add the corn to the soup and simmer until the corn and potatoes are tender when pierced with a knife, 3-4 minutes. Add the chicken back to the soup and bring it back to a simmer. Add salt if needed.
5. Ladle the soup into 6 deep bowls and serve with avocado slices, sour cream, capers, ahi sauce, and the remaining cilantro leaves.