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© Meredith Corporation. All rights reserved. Used with permission.
Place chicken in a large pot; cover with water (about 8 cups). Add cilantro, onion, jalapeños, habanero (if desired), salt and black pepper to the pot.
Bring to a boil. Skim any froth that forms on the top; reduce heat. Simmer, covered, for 1 1/2 to 2 hours or until chicken is very tender. Remove chicken to cool slightly. Strain broth; leave chiles in for additional heat, if desired. (Note: Broth can be simmered longer, uncovered, to reduce it and make it more flavorful.)
Let broth cool; skim fat from top (or use a fat separator).
Remove chicken from bones, shred and add back to broth. Heat through in the pot.
Serve soup with lime wedges for squeezing. Garnish with tortilla strips, grilled corn, tomatoes, avocado, chopped cilantro and/or queso fresco.