MEXICAN MEALS FOR WEIGHT LOSS: CALDO DE POLLO

1. In a large pot, water and allow it to warm up.
2. Add the onion, bay leaves, garlic cloves, and salt (chicken bouillon optional) into the pot and once the water reaches a boil bring it down to a simmer. Cover and cook chicken for 40-45 minutes or until fully cooked.
3. While the chicken is cooking, peel and chop the vegetables - potatoes, carrots, cabbage, and zucchini. Make sure to chop the vegetables into larger pieces. Small pieces will lose their shape as it cooks.
4. Divide the corn into halves.
5. Once the chicken is cooked, remove it from the pot. Remove the bones, skin, and shred.
6. Remove the onion and bay leaves and discard.
7. Add potatoes, chayote, and carrots. Cover and cook for 10 minutes.
8. Add the corn. Cover and cook for 10-15 minutes.
9. Add the zucchini and cilantro. Cover and cook for 10-12 minutes or until the vegetables are fork tender. If needed, add any additional seasonings.
10. Serve into a bowl (3 cups of soup).
11. Add your favorite sides and/or condiments - cilantro, onion, salsa, avocado).