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INGREDIENTS 2 tablespoons of olive oil ¾ medium white or yellow onion, chopped 2 celery sticks, chopped 4 large carrots, peeled and chopped 2 minced garlic cloves 9 cups of water or chicken broth 19 ounces of canned tomato sauce 2 boneless chicken breasts, plus two boneless chicken thighs for more flavor 2 chicken bouillon cubes or two tablespoons of Better than Bouillon roasted chicken flavor 1 tablespoon of kosher or sea salt, or half that amount if using a finer salt 1 teaspoon of Mexican oregano ¼ cup chopped cilantro 1 corn on the cob, cut into five pieces or pre-cut smaller corn on the cob pieces 2 large potatoes cut into 2-inch cubes 2 medium zucchinis cut into 2-inch cubes Fresh lime and hot sauce for serving DIRECTIONS In a large, heavy-bottomed pot, heat the olive oil over medium heat, then add the onion, celery, and carrots. Sauté until onions begin to soften, about three minutes.
