INGREDIENTS
Serves 2
1 bunch fresh cilantro
2 skinless chicken thighs
5 cups chicken broth
1 small white onion, peeled and medium diced
1 stalk celery, thinly sliced
1 small carrot, peeled and sliced into thin rounds
1/2 cup corn kernels
3 cloves garlic, thinly sliced
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium lime, cut in half
1. Separate the stems and leaves of the cilantro. Tie the stems in a bunch with twine and roughly chop the leaves. Set aside the leaves.
2. In a medium stockpot, combine the cilantro stems, chicken thighs, broth, onion, celery, carrot, corn, garlic, and cumin. Bring to a boil, cover, reduce heat to a gentle simmer, and cook 45 minutes.
3. Remove the cilantro stems and chicken. Discard the stems. Pull the chicken meat off the bones and cut into small pieces. Return the chicken to the pot.
4. Add salt, pepper, and cilantro leaves.
5. Serve in warmed bowls with a lime half beside each bowl. Squeeze the lime over the soup at the table.