For this recipe, you will need a whole chicken of around 4-5 pounds, as well as onion, carrots, celery, jalapeno, and garlic to create a hearty soup base. Corn, zucchini, lime, cilantro, bay leaves, oregano, cumin, a bit of sugar, and, of course, salt add body and additional flavor.
Break down the chicken into 7 pieces by separating the thighs, wings, and breasts from the carcass.
Add oil to a large pot over medium-high heat. Brown the chicken pieces (excluding the carcass) for about 3-4 minutes on each side.
Add water, salt, and lime half to the pot, increase the heat to high, and bring to a boil.
As the water heats, skim off any foam that appears on the surface to ensure a clear broth.
Once boiling, reduce heat to low, cover, and simmer for 60 minutes.
Remove the chicken pieces from the broth and set aside for later. Discard the lime half.
Add the onion, celery, carrot, garlic, jalapeno, bay leaves, cumin, and oregano to the pot. Increase the heat to a simmer and cook for 15 minutes.
Meanwhile, remove the chicken from the bones and shred using 2 forks.
Add the corn, zucchini, and cilantro to the pot along with the shredded chicken. Simmer for 15 minutes.
Remove soup from heat and add sugar and juice of the remaining lime half. Taste for seasoning and add more salt if desired.
Serve soup hot with lime wedges, hot sauce, minced onion, diced avocado, minced cilantro, and/or rice, if desired.
