3 pounds bone-in chicken pieces (I like dark meat - more flavor. :) )
6 cups water
1 small onion, cut into 1-inch pieces
6 cloves garlic, peeled and lightly crushed
2 medium carrots, cut into 1/2-inch thick pieces (I like to cut them big for slow cooking so they don't disintegrate and still retain some texture)
1 medium bell pepper, cut into 1-inch pieces (I happened to use the Hatch chilies I roasted the other day, but they're seasonal and sometimes hard to come by even when they're in season)
1 large stem celery, cut into 1/2-inch pieces
1 (15 oz.) can black beans, rinsed and drained (optional - I don't always care for beans in this soup - but add a 1/2 teaspoon kosher salt to the recipe if you add the beans)
1/2 a 15 oz. can of corn (or 1 cup frozen or fresh corn kernels)
1/2 a 15 oz. can of tomatoes
1/2-1 teaspoon cumin
1-2 teaspoons dried oregano
2 bay leaves
3-3.5 teaspoons kosher salt to start
1-1.5 Tablespoons fresh squeezed lime juice
1/4 cup chopped cilantro (optional for the cilantro haters, of course)
1 teaspoon fish sauce (optional, but recommended)
optional garnish: fried tortilla chips or strips, chopped fresh chilies, onions, cilantro, avocado, and lime wedges
