Mexican-Style Chicken Soup - cooking recipe

Ingredients

3 green peppers, chopped
3 tomatoes, chopped
3 celery ribs, sliced
2 onions
2 jalapenos, chopped (seeded if you don't want it too spicy)
14 -16 boneless skinless chicken thighs
2 tablespoons ground cumin
2 tablespoons oregano
2 liters chicken broth
2 cups corn (fresh, frozen or canned)
2 limes, juiced
1 cup cilantro, coarsely chopped

Preparation

Cut chicken into bite sized pieces.
Lightly coat a large saucepan with oil and set over med-high heat.
Add about 1/2 the chicken without crowding.
Saute the chicken until no longer pink, about 3 minutes, remove to a very large stock/soup pot.
Repeat with remaining chicken.
Once all chicken has been removed, add onions, add more oil if needed.
Stir until slightly softened, about 2 minutes.
Stir in peppers, tomatoes, celery, jalapenos and seasoning, cook 3 more minutes.
Add to stock pot, add broth.
Bring to a boil, then reduce heat to med-low.
Simmer, covered and stirring occasionally until all vegetables are tender, from 10-15 minutes.
Add corn during last 2 minutes of simmering.
Stir in lime juice.
Just before serving, top with cilantro.
Soup will keep well in the fridge for 3 days or in the freezer for 3 mths.