EAT THIS! La Sopa picante del Pollo para su Alma(Spicy Mexican Chicken Soup)

Soooo..........here I am another year older. Once again I find myself in the throes of battle with yet another illness that has come full force barreling through the office. Work is crazier than ever and I get nailed with ear and sinus infection and it’s buddy a weird stomach bug that has rendered me about as helpless as a newborn baby..
Thanks to the advice of the nurse at the Doctor’s office I decided to enjoy
some dry toast to take with my antibiotic so to not upset my stomach.

Well, that same toast , while delicious, also caused me to break a tooth. One
root canal later I am on soft foods. And the one saving grace is my favorite
spicy Mexican chicken soup .  It’s a soul
warming pot chalk full of soothing herbs and spices guaranteed to help fix what
ails you! It requires minimal effort ..you are literally throwing everything into
one pot . If your stomach is up to it I would garnish with some fresh lime and
cilantro then with a few slices of avocado. If any of you are feeling the pain
of the one of the many viruses  that are going
around and cherish your teeth I would recommend making a big pot of chicken
soup and take that sinister dry toast and dip in the broth and call it day.

Sorry this isn’t the most creative or gourmet recipe...but if you would
understand if you saw the condition I am in. Get well! And here is a link to a
great article where a scientist confirms that Chicken Soup really is medicine!

http://archives.cnn.com/2000/HEALTH/diet.fitness/10/17/chicken.soup.reut/  

2 split chicken Breasts

4 cups Chicken broth

4 cups water

2 celery sticks chopped

2 carrot chopped

2 ears of corn cut into 6 mini ears

1 onion diced

1 can diced tomatoes

2 packets Goya Sazon flavor packets

Juice from 2 limes

1 bay leaf

1 clove garlic smashed

1 tbsp Olive oil

1 habanero pepper split opened

1 tsp cumin

In large pot over med high heat sauté the onions garlic
celery carrots cumin salt and pepper. 3 minutes . Add chicken broth water and
chicken as well as the flavor packets and bay leaf. Bring to a rolling boil over
med high heat  for  15 minutes . Reduce the heat add tomatoes lime
juice habanero and continue cooking for another 20 minutes. Take the chicken
out and allow to cool down enough to tear the meat off the bones and add back
into the soup.Then simmer for another 15-20 minutes and really allow the
flavors to develop. Serve with fresh cilantro slice of lime and sliced avocado.