#discriminating taste

(chicken soup Mexican style recipe)

Ingredients:

1 Zucchini

2 Carrots

1 potato

1 white corn

2 Tomatoes

1 Chicken Breast with bone and skin (bone and skin is necessary for boiling if you don't want to eat the fat you can remove it later before serving)

A couple of bay leaves

A bit o coriander

Half an onion

4 garlic cloves

Salt and pepper

1 Lemon

Chili powder (the one that is spicy such as Chile de árbol not mild stuff like Tajín or even worse... Miguelito) or your favorite chili cut raw (I recommend either jalapeno or habanero)

Cooking:

You need to get a pot and fill it with water you're going to boil everything in there.

Then you cut the peeled onion in quarters, and peel the cloves, wash the coriander and the chicken, and set everything in the pot and start boiling it. Add as many bay leaves your heart desires.

Cut in cubes the rest of the Zucchini, potato and the carrot, cut the tomato in quarters and then add everything to the boiling pot.

Shred half the white corn and the rest cut it and add it to the pot.(If it's a more large portion like for five people you can shred one corn and cut two)

Once the veggies are boiling with the pot you can add salt as much as it's needed.

And juts a bit of pepper but not to much.

Once everything boils and the potato is tender you should take out the chicken breast.

Shred the chicken breast and take out the bone and skin if you don't want it.

Add back the shredded chicken and turn it off.

The chicken broth is ready

For serving:

Add a generous amount of shredded chicken and veggies and plenty of broth. In a separate, offer some chilli powder and the cut lemon.

Notes:

For Mexicans, the green citric is the lemon and the Yellow citric is lime so for the love of god don't use the yellow one.