Caldo de Pollo (Mexican Chicken Soup) | Food Town

Ingredients

• 8-10 cups water, or low-sodium chicken broth
• 4 pounds chicken thighs
• 1 large white onion, halved, one half left whole and the other diced
• 4 cloves garlic
• 1 teaspoon salt & pepper
• 1 teaspoon olive oil
• 2 Roma tomatoes, diced
• 1 green bell pepper, seeded and diced
• 3 stalks celery, sliced
• 2 cups chopped cabbage
• 2 large (or 3 medium) potatoes, cubed
• 2 corn on the cob, each cob cut into 3 pieces
• 3 large carrots, peeled and cut into 2 inch slices
• 2 Mexican Squash or zucchini, cut into 3rds and sliced lengthwise into 4ths
• ½ tsp dried thyme
• 1 teaspoon minced fresh Mexican Oregano, or ½ tsp dried Mexican Oregano
• 1 tablespoon chicken bouillon
• 1 large bunch cilantro, divided, ½ chopped, half left whole
• 1 lime, cut into wedges