Mexican Chicken Soup - Chicken Caldo - cooking recipe

Ingredients

2 lb. chicken parts
7 C. chicken stock
2 onions; 1 quartered, 1 chopped
2 carrots; 1 quartered, 1 cut into 1/4 inch pieces
1 bay leaf
2 1/2 tsp. salt
2 Tbsp. cooking oil
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dried oregano
1 zucchini, cut up
1 red bell pepper, diced
1 C. canned tomatoes, drained and chopped
1 avocado
1 1/2 C. fresh or frozen corn
1/4 tsp. fresh ground black pepper
1/3 C. fresh cilantro, chopped
3 Tbsp. fresh lime juice

Preparation

Using a large pot, add chicken, quartered onion, carrots, bay leaf, 2 tsp. salt.
Bring to a boil, then simmer 45 minutes.