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Place the chicken in a single layer in a wide pot or
frying pan. Cover with chicken stock by 1-inch (2.5-cm).
Bring to a simmer and cook for 10 minutes. Remove from
the heat and let stand, covered, until cool. Remove
the chicken from the stock. Cover and refrigerate. Reserve
the stock.
In a large pot, combine the remaining chicken stock, reserved stock, leeks, potatoes, corn, cumin, cayenne and salt and pepper. Bring to a boil and simmer for 15-20 minutes, until the potatoes are very tender. In a blender or food processor, purée two-thirds of the soup in batches until smooth. For a very smooth-textured soup, you may strain the purée through a sieve. Press on the solids to extract all the liquid then discard the solids. Place the purée in a large bowl and add the remaining soup. Taste and correct the seasoning. Refrigerate the soup until cold or for up to one day.
Shred the cooked chicken breast. Combine the tomato, avocado, cilantro and limejuice. Season with salt and pepper.
Whisk the yogurt into the chilled soup. If the soup seems too thick, thin it out with cold water. Taste and adjust the seasoning. Ladle the soup into bowls and top with the tomato mixture and the chicken.
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