Caldo De Pollo (Mexican Chicken Soup)

• 2 lbs chicken, bone in, I usually use drumsticks
• 1 large onion, cut in eights
• 1 small green cabbage, cut in eights
• 3 garlic cloves, minced
• 2 chayotes, peeled and cut in chunks
• 16 ounces frozen corn on the cob, nibblers (6 ct)
• 2 medium carrots, cut in chunks
• 3 large potatoes, cut in chunks
• 3 celery ribs, cut in chunks
• 2 bay leaves
• 2 -3 quarts water (must cover the chicken)
• salt and pepper
• cilantro, roughly chopped for garnish
• lime, cut into wedges
• onion, diced for garnish

1. Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
2. Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
3. Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
4. Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
5. Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.

chicken, onion, green cabbage, garlic, chayotes, corn, carrots, potatoes, celery, bay leaves, water, salt, cilantro, lime, onion

Taken from www.food.com/recipe/caldo-de-pollo-mexican-chicken-soup-246563 (may not work)