Caldo De Pollo (mexican Chicken Soup)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs chicken, bone in, i usually use drumsticks
• 1 large onion, cut in eights
• 1 small green cabbage, cut in eights
• 3 garlic cloves, minced
• 2 chayotes, peeled and cut in chunks
• 16 ounces frozen corn on the cob, nibblers (6 ct)
• 2 medium carrots, cut in chunks
• 3 large potatoes, cut in chunks
• 3 celery ribs, cut in chunks
• 2 bay leaves
• 2 -3 quarts water (must cover the chicken)
• salt and pepper
• cilantro, roughly chopped for garnish
• lime, cut into wedges
• onion, diced for garnish

Recipe

• 1 rinse and dry chicken and place in stockpot. add the corn on the cob nibblers with the chicken. cover with water and season with salt.
• 2 add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
• 3 add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
• 4 add the cabbage, add more salt if needed and add pepper. let simmer for about 5-10 minutes until cabbage is tender.
• 5 serve and garnish with cilantro, diced onion, and lime wedges. adjust to taste with lime wedges.