Mexican chicken and corn soup

Ingredients

• 2 - 3 chicken legs (drumsticks and thigh), bone in and skinless (or use chicken leftovers, see recipe tip)
• 1/2 teaspoon salt
• 2 - 3 cups water
• 2 garlic cloves, peeled and crushed
• 1/2 onion, diced
• 1 tablespoon dried oregano
• 1 teaspoon cumin seeds
• 1 cup corn kernels
• decent pinch white pepper
• 1 - 2 chillies, deseeded and chopped
• Garnishes
• 1 cup cabbage, finely shredded
• fresh coriander sprigs
• 1/4 red onion, finely diced
• 2 tomatoes, diced
• 1 - 2 limes, cut into wedges
• handful corn tortilla chips
• extra chillies, chopped