- 4 chicken breasts, skinned and quartered
- 1 medium onion, cut into chunks
- 2 garlic cloves, quartered
- 1 medium yam, cut into 8 pieces
- 4 cups chicken stock or 4 bouillon cubes or 4 teaspoons consommé granules dissolved in 4 cups water
- 6 scallions
- 10 sprigs fresh cilantro
- 2 medium potatoes, peeled and thinly sliced
- 2 ears corn, each cut into 4 pieces
- 3 tablespoons capers, drained
- 1 cup fat free plain yogurt
- 1 avocado, peeled and sliced
- Put chicken breasts, onion, garlic, yam, and stock in a casserole; cover and cook over low heat for 30 minutes; remove and save chicken pieces.
- Strain stock through a sieve; return strained stock to casserole.
- Add chicken, scallions, cilantro, potatoes, corn, and capers to stock; simmer, covered, for 10 minutes.
- Remove from heat; discard scallions and cilantro sprigs.
- Add yogurt, stir over low heat for 1 minute.
- Serve in deep soup bowls accompanied by avocado.