Receta Mexican Chicken Soup

• 2 pounds bone-in skin-on chicken thighs
• 1 TBSP olive oil
• 3 garlic cloves, minced
• 1 rib of celery, diced
• 1 yellow onion, diced
• salt & pepper
• 4 cups water
• 1 pound russet potatoes, peeled and cut into roughly 2-inch chunks
• 2 medium carrots, peeled and cut into roughly 1/2-inch pieces
• 2 ears of corn, shucked and cobs cut into roughly 2-inch pieces
• 1 jalapeno pepper, sliced thin
• 2 cups chopped green cabbage
• 1/4 cup freshly chopped cilantro
• juice of 1 lime

Direcciones