Mexican chicken soup takes a basic family favorite like chicken soup and adds some flavors of Mexico. This is a personal favorite of many because the subtle use of potato makes it very interesting.
8 medium all-purpose potatoes (2-1/2 pounds)
1 chicken (4 pounds), cut into 8 pieces
3 large stalks celery, each cut into thirds
3 carrots, each cut into thirds
2 medium onions, each cut into quarters
10 cups water
10 sprigs plus 1/4 cup chopped fresh cilantro (Coriander)
2 bay leaves
1 tsp whole black peppercorns
1 can (15-1/4 to 16 ounces) whole-kernel corn, drained
2 tsps salt
1/4 cup fresh lime juice (about 2 large limes)
2 ripe medium avocados, cut into 1/2-inch pieces
Peel 3 potatoes. In large pan, combine chicken, peeled potatoes, celery, carrots, onions, water, cilantro sprigs, bay leaves, and peppercorns; heat to boiling over high heat.
Reduce heat; cover and simmer until chicken loses its pink color throughout and vegetables are tender, 35 to 45 minutes.
Transfer chicken and potatoes to separate bowls.
Strain broth through sieve into large bowl; discard vegetables. Skim and discard fat from broth; return broth to same pan after it is cleaned.
Mash cooked potatoes with 1 cup broth; stir mashed-potato mixture into broth.
Peel and chop remaining 5 potatoes. Add potatoes to broth; heat to boiling over high heat.
Reduce heat; cover and simmer until potatoes are tender, about 10 minutes.
Meanwhile, discard skin and bones from chicken; cut chicken into bite-size pieces.
Stir chicken, corn, and salt into broth; heat through.
Just before serving, stir lime juice and chopped cilantro (Coriander) into soup.
Serve with avocado, tortilla chips, and lime wedges.