Place the chicken in a large pot with the cumin, salt, pepper, and the chicken stock. Place the garlic, onions and scallions in a blender with ¼ cup of water and blend. Add this mixture to the pot.
Bring to a boil, reduce heat and simmer for about 25 minutes.
Add half of the cilantro and potatoes. Season with salt and pepper and cook for about 15 to 20 minutes more or until the potatoes are tender.
Remove the chicken from the pot, de-bone it, breaking the meat into bite sized pieces, and return the meat to the soup. Sprinkle with chopped cilantro and serve warm.