Sort ingredients
sieh
QR Code
Listen
Pdf
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.