2mediumpotatoes,cut into eighths (Idaho, Russet, or Yukon Gold)
6frozen mini ears of corn
2mediumzucchini,cut in half lengthwise and then sliced into ½-inch chunks
4mediumcarrots,sliced into thick coins
½smallgreen cabbage,cut into eighths
1white oniondiced
4tablespoonslime juice
¼cupchopped cilantro
Freshly ground black pepper,to taste
Optional mix-ins and toppings: White rice or Mexican rice, Tabasco hot sauce, lime juice, cilantro, thinly sliced jalapeños
Instructions
In a large soup pot, combine the water, bone-in chicken thighs, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer, and cook for 1 hour.
Skim off and discard any foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked chicken to a medium bowl and set aside to cool slightly.
Add the potatoes, corn, zucchini, carrots, cabbage, and onion. Bring to a boil, reduce heat to a low simmer, and cook for 15 minutes until all the vegetables are tender and cooked through.
While the vegetables are cooking, remove and discard the bones from the chicken and shred the meat.
When the vegetables are fully cooked, stir in the shredded chicken, cilantro, and lime juice. Taste and season with salt and pepper as needed.
Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with desired toppings and mix-ins like jalapeños, rice, and a few dashes of Tabasco hot sauce. This really brings out the flavor of the broth!
Notes
For easier serving, remove the cooked corn from the soup, cut off the kernels, and add them back into the soup. Discard the cobs.