by Austin Carter
New Recipe
- Prep Time: 20 minutes - Cook Time: 1 hour 15 minutes - Total Time: 1 hour 35 minutes - Course: Main Course, Soup - Cuisine: Mexican - Servings: 6 - Calories: 250 kcal
– Large Pot – Cutting Board and Knife – Stirring Spoon or Ladle – Measuring Spoons and Cups – Serving Bowls
– 2-3 pounds Chicken pieces – 1 Onion – 3 cloves Garlic – 2 Carrots – 2 Potatoes – 1 Zucchini – 1 cup Frozen corn
– 1 teaspoon Ground cumin – 1 Bay leaf – Handful of fresh cilantro – Salt and pepper to taste – Lime wedges/Avocado slices/Jalapenos optional toppings – 8 cups Chicken broth or water
1. Rinse and pat dry 2-3 lbs of chicken pieces. 2. Chop 1 onion, 3 garlic cloves, 2 carrots, 2 potatoes, 1 zucchini, and cilantro. 3. Measure 1 cup of frozen corn. 4. Sauté onion and garlic in a pot until softened.
5. Add chicken and cover with 8 cups of broth or water. 6. Bring to a gentle boil, then simmer. 7. Include carrots, potatoes, zucchini, corn, cumin, bay leaf, and half the cilantro.
8. Season with salt and pepper; simmer covered for 1-1.5 hours. 9. Adjust seasoning; discard bay leaf when done. 10. Serve hot, garnished with remaining cilantro. Add lime, avocado, jalapeños if desired.