Chicken and Corn Soup

1. Remove skin and fat from chicken, if you wish. Roughly chop the onion and finely chop the garlic. In a large Dutch oven over medium heat, heat olive oil. When oil is hot add onions and garlic and sauté for 3 minutes, stirring until the onion is slightly golden.

2. Add the chicken and sauté for 5 to 10 minutes, until golden. Add all the other ingredients (except for the cilantro, including the liquids), stir and bring to a boil. Lower the heat, cover the pot and simmer for at least 1 hour.

3. Remove the meat from the pot and shred with two forks removing the bones. Then put it back into the pot. Serve warm, with a few leaves of cilantro, if you wish.

Source: Better Homes and Gardens.