Ingredients:

• 1 ½ lbs chicken thighs or drumsticks (bone-in, skin removed)

• 6 cups low-sodium chicken broth (or water with bouillon)

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 zucchini, chopped

• 2 corn cobs, cut into thirds (or 2 cups frozen corn)

• 2 small potatoes, diced

• 1 small white onion, diced

• 2 garlic cloves, minced

• 1 can (14 oz) diced tomatoes (optional for richer broth)

• 1 small bunch of cilantro, tied together

• 1 bay leaf

• 1 tsp ground cumin

• 1 tsp oregano

• ½ tsp paprika

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 lime (for serving)

• Fresh cilantro, chopped (for garnish)

• Avocado slices (optional for serving)

• Warm tortillas (optional for serving)

Instructions:

1. Preheat and Layer:
   Preheat your Platinum 7-Quart at medium heat for 2 minutes. Add chicken pieces and sear for about 3–4 minutes on each side without adding oil (Platinum's surface will allow browning naturally).

2. Add Aromatics:
   Stir in onion and garlic. Sauté for 2 minutes until fragrant.

3. Build the Soup:
   Add carrots, celery, potatoes, corn, zucchini, and canned tomatoes (if using). Pour in the chicken broth. Stir in cumin, oregano, paprika, bay leaf, salt, and pepper. Place the cilantro bunch on top.

4. Cooking:
   Cover the Platinum pot with its lid. Turn the heat to low once it reaches a low boil (you'll know when the lid spins easily). Let it simmer gently for 45 minutes without opening the lid — Platinum's waterless system locks in moisture and flavor!

5. Finishing:
   After 45 minutes, check the chicken (it should be fall-off-the-bone tender). Remove the cilantro bunch and bay leaf. Taste and adjust seasoning if needed.

6. Serve:
   Ladle soup into bowls. Squeeze fresh lime juice over each serving. Garnish with chopped cilantro and avocado slices if desired. Serve with warm tortillas.