Serves: 8
Total Calories: 580
Prep time: n/a
Cook time: 100 minutes
Total time: 100 minutes

BROTH:
1 gallon water
3/4 cup chopped onion
1 1/2 teaspoons salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
4 cloves garlic, sliced
3 bay leaves
1 5-pound broiler-fryer chicken
SOUP:
4 cups plum tomatoes, chopped (approx. 1-lb)
1 1/2 cups chopped carrots
8 red potatoes, halved (approx. 1-lb)
2 sprigs fresh mint
1 cup (1/2-inch) cut green beans
1 1/2 teaspoons salt
2 ears corn, cut crosswise into 1/2-inch pieces
3/4 cup chopped onion
1/2 cup fresh cilantro, chopped
1/3 cup seeded jalapeño pepper, chopped
8 lime wedges

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.

Nutritional Facts:

Serves: 8
Total Calories: 580
Calories from Fat: 0

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