1. In a food processor, finely chop onions, celery, and garlic. 2. Puncture jalapeno with a knife. 3. In a stockpot place chicken, water, salt, pepper, corn nibblets, and the punctured jalapeno along with chopped onions, celery, and garlic and bring this to a boil. 4. Tuck the cilantro into the ball infuser and drop into stockpot. 5. Let everything simmer for about 20 to 30 minutes. 6. Add halved potatoes and simmer for 5 minutes. 7. At this point taste the broth for flavor. Add salt if needed. 8. Add carrots and chayote and simmer for another 5 minutes. 9. Add green beans and simmer for 3 to 5 minutes. 10. Test potatoes to make sure they are cooked. If they are turn off heat. 11. Finally, add zucchini and cabbage and let these veggies cooked with the heat of the broth. Cover and let it sit approximately 3 minutes. 12. Serve with lime and garnish with chopped onions/cilantro if desired. OR serve over plain rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
