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1
Coat a large stockpot with olive oil and add the onion, celery, and carrots.
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2
Season with salt and bring to medium heat.
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3
Cook the vegetables until they start to soften and are very aromatic, 8 to 10 minutes.
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4
Add the garlic, red pepper, and thyme bundle and cook for another 2 to 3 minutes.
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5
Add the chicken and bay leaves and fill the pot with enough water to cover everything; bring to a boil (BTB), then reduce to a simmer (RTS).
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6
Cook for 30 minutes, then skim the scum or foam that may accumulate on the surface.
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7
Squeeze the lemon halves into the soup, then drop in the halves.
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8
Add the cinnamon and nutmeg and taste; season with salt if needed and let the soup simmer for another hour.
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9
Take the soup off the heat and discard the lemon halves, thyme bundle, and bay leaves.
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10
Remove the chicken from the broth and let it cool.
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11
When the chicken is cool enough to handle, remove the bones, pull the meat into bite-size pieces, and add it back to the pot.
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12
Taste the soup for seasoningit should be spicy with a bright lemony kick and a warm cinnamon flavor.
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13
Add the beans to the pot along with the corn; let the soup continue to cook over low heat until the beans are warmed through.
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14
Taste again for seasoning, adjust if needed, and garnish with cilantro to serve.
