Chipotle Pepper and Chicken Soup

Ingredients

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• 5 pounds chicken leg quarters
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• 2 gallons water
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• 2 tablespoons minced garlic
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• 2 tablespoons salt
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• 1 tablespoon garlic powder
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• 1 cube chicken bouillon
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• 4 large carrots, peeled and cut into large chunks
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• 4 large potatoes, peeled and cut into large chunks
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• 4 zucchini, cut into large chunks
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• 1 chayote, cut into large chunks
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• 1 large white onion, cut into large chunks
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• ½ bunch fresh cilantro, chopped
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Instructions

1. 1
   Gather the ingredients.
2. 2
   Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
3. 3
   Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
4. 4
   Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
5. 5
   Stir chopped cilantro into soup. Simmer for 5 minutes.
6. 6
   Serve hot and enjoy!