5 lb. chicken
6 to 8 corn-on-the-cob (yes, cobs, 3 to 4-inches wide)
1/2 cabbage, cut in wedges
5 potatoes, cut in 1/4 pieces
1 (14.5 oz.) can diced tomatoes
2 onions, sliced in strips
1 bundle cilantro, chopped
1 green pepper
1 (8 oz.) can tomato sauce
2 zucchini, diced
2 big carrots, sliced chunky
1 lime (optional)
1 1/2 gal. water
2 Tbsp. salt

Cook chicken in 1 1/2 gallons water. When chicken is half cooked, add potatoes and carrots. When potatoes and carrots are cooked, add rest of ingredients with salt. Soup should be cooked at least 1 hour and 30 minutes on medium flame. When serving, squeeze lime into soup in bowl.