2mediumpotatoes,cut into eighths (Idaho, Russet or Yukon Gold)
6frozen mini ears of corn
2mediumzucchini,cut in half lengthwise and then cut into thick chunks
4mediumcarrots,sliced into thick coins
1/2smallgreen cabbage,cut into eighths
4tablespoonslime juice(the juice of 2 limes)
optional mix-ins and toppings: white rice or mexican rice, tabasco hot sauce, lime juice, cilantro, jalapenos
In a large Dutch oven or soup pot, bone-in chicken thighs, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours until the meat is tender.
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 and cabbage.
Bring soup to a boil, reduce heat to a low simmer and continue cooking for 15 minutes until all the vegetables are tender and cooked through.
While the vegetables are cooking, remove the bones from the chicken and discard. Shred or cut the chicken into bite-sized pieces.
When the vegetables are fully cooked, add the shredded chicken, chopped cilantro and lime juice. Stir everything together and taste. Season with salt and pepper, if desired.
Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl desired toppings and mix-ins like jalapenos, white rice, Mexican rice and a few dashes of Tobasco hot sauce. This really brings out the flavor of the broth!
For easier serving, remove the cooked corn from the soup, cut off the kernels and add them back into the soup. Discard the cobs.