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!