The Cooking Mawma

1: In a stock pot, place chicken thighs with water, tomatoes, garlic, and onion. Bring to a boil.

2: Once tomato skins are peeling, remove from water and blend with garlic and onion.

3: Shred the chicken, and strain the broth to remove excess foam.

4: Add 1 cup of strained broth to the blender with the tomato mixture and blend.

5: Bring the blended mixture back to the pot with strained broth and shredded chicken, and cook on medium heat for 10 minutes.

6: Add corn, potatoes, carrots, and rice and cook for another 10-15 minutes.

7: Add zucchini and cook for an additional 10 minutes.

8: Season with salt and more bouillon to taste.

9: Finish with cilantro and a squeeze of lime.