Servings: Serves: 6

1/4 cup fresh cilantro, plus more for garnish ¼ cup fresh cilantro, plus more for garnish
1 lb Yukon Gold potatoes, scrubbed 1 lb Yukon Gold potatoes, scrubbed
1 medium russet potato, peeled 1 medium russet potato, peeled
3 bay leaves 3 bay leaves
6 cups reduced- sodium chicken broth 6 cups reduced- sodium chicken broth
1 tsp salt 1 tsp salt
2 cups frozen corn kernels, thawed 2 cups frozen corn kernels, thawed
3 cups shredded cooked chicken 3 cups shredded cooked chicken
1/4 cup light sour cream ¼ cup light sour cream

Finely chop the cilantro and add to a large saucepot. Cut all the potatoes into ½-inch chunks and add to saucepot along with the bay leaves, broth, and salt. Partially cover and heat to a boil on high. Reduce heat and simmer, partially covered, 8 min., stirring occassionally.
Add the corn and chicken. Simmer another 15 min., until Yukon Gold potatoes are tender and russet potatoes begin to fall apar, stirring occasionally.
Season with salt and pepper to taste. Remove the bay leaves. To serve, garnish with additonal cilantro and a dollop of sour cream.