Directions

1. In a large pot, add chicken, garlic, bay leaves, onion, and salt, and cover with water (leaving room for the vegetables that will be added). Bring to a boil, cover, reduce heat to a low simmer, and cook for 1 hour.

2. In a blender, add the tomatoes, white onion, serrano pepper, garlic, oregano, cumin, and enough broth from the pot to blend. Blend until smooth.

3. Skim and discard any foam from the top of the pot, as well as the garlic and bay leaves.

4. Before adding the vegetables, you can break apart or shred the chicken if you prefer.

5. Add the salsa, along with potatoes, corn, zucchini, carrots, and cabbage. Bring to a boil, then reduce heat to a low simmer. Cook for 10-15 minutes, or until all the vegetables are tender.

6. Once the vegetables are cooked, add the cilantro (either chopped or as a whole bunch). Taste for salt and season to your preference.

7. Cover and simmer for 10 more minutes. Turn off the heat and let it sit for 5 minutes before serving.

8. Ladle into bowls and serve with tortillas, jalapeños, lime, and Pura Macha.