Ingredients
>
1/4 cup fresh cilantro, plus more for garnish
>
1 lb Yukon Gold potatoes, scrubbed
>
1 medium russet potato, peeled
>
3 bay leaves
>
6 cups reduced-sodium chicken broth
>
1 tsp salt
>
2 cups frozen corn kernels, thawed
>
3 cups shredded cooked chicken
>
1/4 cup light sour cream
Steps
1
Finely chop the cilantro and add to a large saucepot. Cut all the potatoes into ½-inch chunks and add to the saucepot along with the bay leaves, broth, and 1 tsp salt. Partially cover and heat to a boil on high. Reduce heat and simmer, partially covered, 8 min., stirring occasionally.
2
Add the corn and chicken. Simmer another 15 min., until Yukon Gold potatoes are tender and russet potatoes begin to fall apart, stirring occasionally.
3
Season with salt and pepper to taste. Remove the bay leaves. To serve, garnish with additional cilantro and a dollop of sour cream.
