Place chicken* in a large pot with enough salted water to cover by 2 inches. Bring to a boil; reduce to a simmer and cook until chicken is cooked through, 10-12 minutes.

Turn off heat; drain chicken and transfer to a large bowl.

While chicken cooks, wash and dry produce.

Halve, peel, and thinly slice half the onion; finely chop remaining onion. Grate russet potato on the largest holes of a box grater.

Heat a large drizzle of oil in a second large pot over medium-high heat. Add sliced onion, cumin, salt, and pepper; cook, stirring frequently, 1 minute.

Add grated potato, 3 cups water, stock concentrates, and 2 tsp salt (6 cups water and 4 tsp salt for 4 servings). Stir to combine, scraping up any browned bits from the bottom of the pot.

Bring to a boil, then cover and reduce heat to medium. Cook, stirring frequently and scraping bottom of pot with a wooden spoon, until potato breaks down and soup has thickened, 20-25 minutes.

While soup cooks, finely chop jalapeño, removing ribs and seeds for less heat. Finely chop cilantro. Quarter limes.

In a small bowl, combine chopped onion, jalapeño, cilantro, and a squeeze of lime juice. Set aside, stirring occasionally.

Once chicken is cool enough to handle, using two forks, shred into bite-size pieces.

Open package of seasoned potato slices and drain off any excess liquid.

Add potato slices, shredded chicken, corn and its liquid, and garlic powder to pot with soup.

Reduce heat to medium low. Cook, uncovered, stirring and scraping bottom of pot, 5-7 minutes more. TIP: If soup becomes too thick, stir in water a little bit at a time until desired consistency is reached.

Taste and season with salt and pepper.

Divide soup between bowls. Serve with jalapeño-onion relish, sour cream, and remaining lime wedges on the side.