Caldo de Pollo (Latin Chicken Soup)

I had this a lot on my mission.  Blaine had a lot of similar soups, even though they never call it soup.  You can ask him the stories.  The garnish and veggies you add are optional and to taste.  I love all of them.  Chaote is not the easiest to find in regular grocery stores and you can do without it.  I prefer it over potatoes.  I've made this with pork, turkey & chicken.  I don't particularly like braised beef, but if you are a fan, it'd be great.  You can even add pickled peppers, carrots and onions as garnish as well to be a true Mexicano.  (I've made it in a slow-cooker, too.)

1 whole, boneless, skinless chicken, cut up (or can use 2-3 chicken breasts)

1 tsp. Salt

¼ tsp. Pepper

1 tsp. Cumin

1 celery stalk, chopped

2 garlic cloves, chopped

1 whole onion, chopped

1 sprig of Cilantro, chopped

2 Carrots, sliced or chopped

Chayote, chopped

Green Beans, chopped

1 bag frozen corn

Potatoes, chopped or sliced

Zucchini, chopped

Garnish:

Chopped/Shredded Cabbage (1-2 cups, raw)

Oregano

Chopped Cilantro

Salt & Pepper to taste

Lime Wedges (optional)

Place chicken in a 3 or 4 quart stockpot, with 2 quarts of water. (About 8 cups.) Add garlic clove, onion and cilantro to chicken. Season with 1 teaspoon of salt and ground 1/4 teaspoon of black pepper. Cover stockpot, and bring chicken to a boil over high heat.  While the chicken is cooking, cut the veggies into large chunks.  Once the chicken has come to a boil, carefully add the vegetables. Season broth with additional salt, if necessary. (About 1/2 to 1 teaspoon.)

Let chicken and vegetables simmer in a covered stockpot, over low heat until chicken and vegetables are fully cooked. (About 60 to 90 minutes.)

To serve, ladle chicken, vegetables and broth into a bowl. Top with cabbage, oregano and a squeeze of fresh lime juice. Serve with plenty of warm corn tortillas. Buen Provecho!!!