Total Calories: 580
To prepare broth: combine broth ingredients in a large stock pot. Bring to a boil. Reduce heat and simmer 40 minutes until chicken is done. Remove chicken from cooking broth and cool chicken. Remove meat from bones and shred the meat with two forks. Set aside and chill in refrigerator. Return bones to broth and simmer partially covered for 1 hour.
Strain the broth through a sieve; discard solids. Cover and chill 8 hours. Skim solidified fat from the top of the broth and discard fat.
To prepare the soup: bring broth to a simmer in a large stock pot, that’s a 12”, deep or 14”, deep, Dutch oven, over medium heat. Add tomato, potato, carrots, and mint. Partially cover; cook 25 minutes or until vegetables are tender. Add chicken, beans, salt, and corn; cook 10 minutes until heated. Serve with 1 ½ Tbs. onion, 1 Tbs. cilantro, and 2 tsp. jalapeno. Place lime wedge on plate next to soup bowl.
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