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