Mexican Chicken Soup - Chicken Caldo

• 2 lb. chicken parts
• 7 C. chicken stock
• 2 onions; 1 quartered, 1 chopped
• 2 carrots; 1 quartered, 1 cut into 1/4 inch pieces
• 1 bay leaf
• 2 1/2 tsp. salt
• 2 Tbsp. cooking oil
• 3 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 zucchini, cut up
• 1 red bell pepper, diced
• 1 C. canned tomatoes, drained and chopped
• 1 avocado
• 1 1/2 C. fresh or frozen corn
• 1/4 tsp. fresh ground black pepper
• 1/3 C. fresh cilantro, chopped
• 3 Tbsp. fresh lime juice

1. Using a large pot, add chicken, quartered onion, carrots, bay leaf, 2 tsp. salt.
2. Bring to a boil, then simmer 45 minutes.

chicken parts, chicken, onions, carrots, bay leaf, salt, cooking oil, garlic, ground cumin, oregano, zucchini, red bell pepper, tomatoes, avocado, corn, fresh ground black pepper, fresh cilantro, lime juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=139915 (may not work)