Lime Soup

Directions

1. 1
   Set the chicken in a large, heavy stockpot and fill it with cool water to cover by at least 1 inch.
2. 2
   Halve 1 of the onions.
3. 3
   Add the carrots, the onion halves, celery, garlic cloves, bay leaves, and peppercorns and bring to a boil over medium-high heat.
4. 4
   Decrease the heat to medium and simmer gently for 2 hours, skimming off any scum that rises to the top.
5. 5
   Remove the chicken from the broth and let rest in a large dish until it is cool enough to handle.
6. 6
   Strain the chicken broth and return it to the stockpot.
7. 7
   Youll have 10 to 12 cups of broth.
8. 8
   Remove the skin from the cooled chicken and discard; shred the meat and return it to the broth in the stockpot.
9. 9
   Heat the oil in a large skillet set over medium heat.
10. 10
    Cut the remaining onion into 1/4-inch dice.
11. 11
    Saute the diced onion, minced garlic, poblano, and corn for about 3 minutes until the vegetables are soft.
12. 12
    Stir the sauteed vegetables into the chicken stock, stir in the salt, oregano, and lime juice and bring the mixture to a simmer.
13. 13
    Taste and add more salt and lime juice if needed.
14. 14
    Serve hot with the toppings of your choice.
15. 15
    The soup can be made up to 2 days in advance, covered, and refrigerated.