This soup is a little time consuming because I think it’s best to make your own broth, but I promise you it’s worth it!
Mexican Chicken Soup
10 cloves of garlic, peeled
1 yellow onion, quartered
whole chicken and neck, rinsed with giblets removed
juice of one lime
salt and pepper
carrots from broth and a few more if you want
russet potato, peeled and chopped
yellow onion, diced
14 oz can diced tomatoes
1 cup frozen corn, optional (or you could add frozen corn on the cob at the end until heated through)
2 zucchinis, sliced
handful of chopped cilantro
In a large soup pot, add all ingredients for the broth and cover with water. Bring to a boil for about 10 minutes, then bring to a simmer (can see water movement under surface) on low until chicken pretty much falls apart. This will take about two hours.
Pull chicken out and place in a bowl to let it cool. Strain broth into a bowl and transfer back to soup pot, or use a mesh spoon to scoop out the veggies and neck. Place those veggies in bowl, so your pot is left with only the strained broth.
Cut up carrots from broth and add back in pot. Also add back some of the garlic, which you can smash up if necessary. When chicken is cool enough to handle, pull chicken off and add to broth. Add potato, onion, tomatoes, and corn (if using) and let simmer until potato is soft. This will take about two hours. You can simmer longer if you want, I always feel like the longer, the better.
Before serving, add sliced zucchini, cilantro, and lime juice. I like my zucchini pretty much raw, but heated. If you want yours to me more cooked through and mushy, leave it in longer.