Hearty Mexican Soup

Ingredients:
4 ears of corn, cut in half (can use frozen niblets)
4 small white potatoes, cut into 1-inch pieces
½ head green cabbage, roughly chopped
4 stalks of celery, chopped
4 large carrots, peeled and chopped
2 Roma tomatoes, diced
1 medium white onion, diced
3 cloves garlic, minced
1 serrano pepper, minced (optional)
Handful of chopped cilantro
Juice of 1 large lime
8 cups of chicken or veggie broth
2 bay leaves
10 to 12 chicken thigh pieces (if adding chicken)
Salt and fresh cracked pepper
Olive oil

For Garnishes:
1 cup sliced radishes
Lime wedges
Cilantro
Avocado
Chile serrano, minced

Directions:
1. In a large pot, heat 2 tablespoons of olive oil to medium heat, add the onions, serrano peppers and garlic, and cook for 3 minutes. Add the carrots, celery, potatoes, season with a little salt and pepper, and cook for another 3 minutes.

2. Add the remaining ingredients, cilantro, cabbage, tomatoes, lime juice, chicken or veggie broth (if using), stir well to combine. When it comes to a boil, taste for salt and pepper, add as needed. Carefully drop in the corn and bring to a boil, reduce heat and cook for 30 to 35 minutes.

3. Serve soup and garnish with your favorite toppings. Serve with warm corn tortillas.


Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user RARESONG.