Categories: Soup
Ingredients
- 3 lbs. bone-in chicken drumsticks and thighs, with skin
- 1/4 medium white onion plus 1 diced medium white onion, divided
- 10 cups water, plus more as needed
- 4 tsp kosher salt, divided
- 2 ears corn, husked
- 1 lb. russet potatoes, cut into 1-inch pieces
- 2 medium carrots, cut into 1-inch pieces
- 2 medium chayote squash, cut into 1-inch pieces
- 2 cups green beans
- 1 medium zucchini, halved lengthwise and sliced into 1/2-inch pieces
- 1 tbsp. corn oil
- 2 large plum tomatoes, diced
- 8 cremini mushrooms, sliced
- 2 tbsp. chopped chipotles in adobo sauce
- 15 fresh epazote leaves, chopped
Directions
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Place chicken and 1/4 onion in a large pot. Add 8 cups water and 2 tsp salt. Bring to a boil and skim off any form from the surface. Reduce heat to a gently simmer, cover and cook until the chicken is just cooked through but not yet pulling away from the bone, about 20 minutes. Remove the chicken to a bowl; discard the onion. Reserve the broth.
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Meanwhile, place the corn, potatoes, carrots and squash in a 10-12 quart stockpot.
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Set aside 1/4 cup broth. Add enough water to the remaining broth to equal 10 cups and add to the stockpot with the vegetables. Add the remaining 2 tsp salt. Cover and bring to a boil over high heat. Add green beans. Reduce heat to maintain a simmer; cover and cook until the vegetables are slightly tender but not completely cooked, 8-10 minutes. Add zucchini. Remove from heat and add the chicken; cover to keep warm.
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Heat oil in a large skillet over medium heat. Add diced onion and cook, stirring often, until translucent, 4-6 minutes. Add tomatoes and cook until softened, about 3 minutes. Stir in mushrooms and the reserved 1/4 cup broth; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Stir in chipotles. Transfer the mixture to the stockpot and stir to combine. Add epazote leaves. Cover and cook the soup over medium-low heat until the vegetables are tender, about 10 minutes more. Serve the soup in large deep bowls.