1Whole ChickenBroken down or bone in chicken pieces, seasoned with salt/ pepper on both sides. If the whole chicken is large then a split chicken will be enough, or save extra chicken for another meal.
1Onionpeeled and halved
1Large Russet Potatocut into even chunks
1CupGreen Beansleft whole
3large Carrotslarge chunks
Salt and Pepper to taste
Rice or tortillas for serving
Lime wedgesGive each serving a squeeze of lime.
In a large heavy pot, add oil over medium high heat. Place seasoned chicken pieces skin side down and brown for a couple of minutes then flip over to other side.
After both sides are browned add water, and halved onion, cover with lid, and bring to a boil. Once boiling reduce heat to a low boil for about 10 minutes.
Now add remaining vegetables and oregano. Allow to return to a low boil for an additional 10 minutes until carrots and potato are slightly soft. If your potato slices are large, then more time maybe needed.
Turn off heat, and carefully remove onion and chicken pieces. Once chicken is cool enough to handle, remove skin and bone from chicken. Place remaining chicken in a bowl and shred with 2 forks, then place back into soup. If you have excess chicken just add what you want for the soup and save the remaining for another meal.
Serve with rice on the bottom and lime wedges on the side. Or with tortillas for dipping into the soup.
If you buy a whole chicken at the store, ask the butcher to break it down for you. It will save you time and hassle of cutting up a whole chicken.