Mexican-Style Chicken Soup

• 3 green peppers, chopped
• 3 tomatoes, chopped
• 3 celery ribs, sliced
• 2 onions
• 2 jalapenos, chopped (seeded if you don't want it too spicy)
• 14 -16 boneless skinless chicken thighs
• 2 tablespoons ground cumin
• 2 tablespoons oregano
• 2 liters chicken broth
• 2 cups corn (fresh, frozen or canned)
• 2 limes, juiced
• 1 cup cilantro, coarsely chopped

1. Cut chicken into bite sized pieces.
2. Lightly coat a large saucepan with oil and set over med-high heat.
3. Add about 1/2 the chicken without crowding.
4. Saute the chicken until no longer pink, about 3 minutes, remove to a very large stock/soup pot.
5. Repeat with remaining chicken.
6. Once all chicken has been removed, add onions, add more oil if needed.
7. Stir until slightly softened, about 2 minutes.
8. Stir in peppers, tomatoes, celery, jalapenos and seasoning, cook 3 more minutes.
9. Add to stock pot, add broth.
10. Bring to a boil, then reduce heat to med-low.
11. Simmer, covered and stirring occasionally until all vegetables are tender, from 10-15 minutes.
12. Add corn during last 2 minutes of simmering.
13. Stir in lime juice.
14. Just before serving, top with cilantro.
15. Soup will keep well in the fridge for 3 days or in the freezer for 3 mths.

green peppers, tomatoes, celery, onions, jalapenos, chicken thighs, ground cumin, oregano, chicken broth, corn, cilantro

Taken from www.food.com/recipe/mexican-style-chicken-soup-388916 (may not work)