1-First Step: Mise en place and starting the broth Gather your ingredients and prep the vegetables so everything is within reach. Place the whole chicken or bone-in quarters into a large pot. Add 4 garlic cloves (lightly smashed), half a white onion (quartered), a couple of bay leaves, and a healthy pinch of salt. Cover with cold water but leave a bit of headspace to allow for the vegetables later. Bring the pot to a boil over medium-high heat.

2-Second Step: Simmer and clarify Once the pot reaches a boil, immediately reduce the heat to low, cover, and let it simmer gently for 1 hour. During the first 10-15 minutes you may see foamy scum rise to the surface. Skim this foam with a spoon and discard; this keeps the caldo clear and clean-tasting. Some cooks prefer to bring water to a boil before adding the chicken to reduce foam; both approaches work.

3-Third Step: Prepare the optional blended sauce While the chicken simmers, make the tomato-based sauce if you like extra flavor and a touch of heat. In a blender combine 4 Roma tomatoes, 3 garlic cloves, 1 white onion (roughly chopped), 1 serrano pepper, 1 teaspoon oregano, a pinch of cumin, and 1 to 1.5 cups of hot broth taken from the pot. Blend until smooth. This creates a bright, gently spicy sauce that will lift the soup without overpowering it.

4-Fourth Step: Finish the broth and remove solids After an hour, skim any remaining foam and remove the garlic cloves and bay leaves from the pot and discard them. You can strain the broth if you prefer clearer stock, but keeping it unstrained is fine for a homier presentation. Remove the chicken and either shred it with two forks or leave it in pieces depending on your serving preference. If you shred it, pick out and discard bones and excess skin.

5-Fifth Step: Add vegetables and sauce Add the blended tomato sauce to the pot for extra flavor, stirring to combine. Drop in the 3 russet potatoes cut into eighths and the 4 corn cobs halved. These take a bit longer to soften. Add 2 zucchinis cut into half-inch pieces, 4 large carrot pieces, and half a cabbage head cut into eighths. Turn the heat up to bring the pot back to a boil, then lower to a simmer and cook for about 10 to 15 minutes, or until the vegetables are tender but not mushy. Test a potato and carrot with a fork for doneness.

6-Final Step: Fresh herbs, seasoning, and serving When the vegetables are cooked, stir in the bunch of cilantro (either chopped or whole with stems, depending on your preference). Taste the broth and add additional salt if needed. Cover and simmer for another 10 minutes to let flavors marry, then turn off the heat and let the pot rest for 5 minutes before serving. Serve in bowls with shredded chicken and vegetables, lime wedges, chopped jalapeños, and warm corn tortillas on the side.