Mexican Chicken Soup (Caldo de Pollo)

Ingredients

• 300 g chicken thighs (boneless, skinless)
• 1/2 medium yellow onion
• 2 cloves garlic
• 2 medium carrots
• 2 medium potatoes
• 1 cup corn kernels (frozen or canned, drained)
• 4 cups chicken broth
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice(optional)
• 2 tbsp fresh cilantro (chopped)(optional)

Instructions

1. 1

   Prep (15 minutes): Dice the onion, mince the garlic, cut carrots into thin rounds, and cube the potatoes. If using canned corn, drain it.

2. 2

   Cook (35 minutes): In a pot, add a splash of water or broth and sauté onion for 3–4 minutes until softened. Add garlic and cook 30 seconds. Add chicken, carrots, potatoes, cumin, oregano, salt, and pepper; pour in the chicken broth.

3. 3

   Bring to a gentle boil, then reduce to a simmer and cook 25–28 minutes, or until the chicken is cooked through and the potatoes are tender.

4. 4

   Stir in the corn and simmer 5–7 minutes to heat through. Taste and adjust salt/pepper. Finish with lime juice and cilantro if using.