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Export 11 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
Add the potatoes, corn, zucchini, carrots and cabbage.
Step 4
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.
Step 5
While the vegetables are cooking, remove the bones from the chicken and discard. Shred or cut the chicken into bite-sized pieces.
Step 6
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.
Step 7
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!
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