Marinate chicken breasts with garlic, onion, and salt overnight.

In a heavy 4-liter casserole, place marinated chicken breasts and cover with water.

Cook over medium heat until chicken is tender (about 45-60 minutes).

Transfer chicken to a platter and let it cool slightly.

Remove and discard the skin from the chicken.

Shred or cut chicken breasts into strips.

Add yellow potatoes (halved) to the casserole with the chicken stock.

Cook until the potatoes begin to disintegrate and thicken the soup.

Add more chicken stock to adjust the consistency to your preference.

The soup should be thick and fairly smooth at this point.

Add scallions, cilantro, sliced potatoes, guascas, and corn to the soup.

Continue cooking until the sliced potatoes are tender and the corn is cooked through.

Remove the bunch of cilantro and scallions from the soup before serving.

Serve the chicken in soup bowls and ladle the hot soup over the chicken.

Garnish each bowl with 3 tablespoons of heavy cream and 1 teaspoon of minced capers.

Float thinly sliced avocado on top of each serving.

Serve immediately and enjoy this traditional Ajiaco soup.