Mexican-Style Vegetable Soup with Chicken and Cilantro

Ingredients

• 1 whole chicken
• 1 bundle of mirepoix vegetables
• 1 bay leaf
• 4 juniper berries
• 2 chili peppers
• 1 Carrot
• 2 Tomatoes
• 1 red bell pepper
• 200 g white cabbage
• 1 stalk Celery
• 100 g corn kernels (canned or frozen)
• chili sauce
• cilantro leaves (for garnish)

Instructions

1. 1.

   Wash the chicken and place it in a tall pot. Cover with cold water and bring to a boil. Skim off the foam that forms. Wash, trim, peel, and roughly chop the mirepoix vegetables. Add them to the chicken along with bay leaf, juniper berries, and chili peppers; simmer on low heat for about 2½ hours, adding more water if necessary. Remove the meat and let it cool. Strain the broth through a sieve and allow it to cool as well, skimming off any fat. Separate the meat from the bones, remove the skin, and shred into small pieces.

2. 2.

   Peel and dice the carrot. Wash, quarter, seed, and chop the tomatoes. Wash, halve, trim, and dice the bell pepper. Wash, trim, and cut the cabbage into small pieces. Wash, trim, and slice the celery. Drain the corn if needed.

3. 3.

   Bring about 1 liter of soup to a boil, season with salt, and add the vegetables. Simmer gently for about 10 minutes. Add the shredded chicken to the soup, heat through, and season with salt and chili sauce.

4. 4.

   Serve garnished with cilantro leaves.