Mexican Chicken Soup


Large pack of chicken drumsticks (usually at least a 14-16 pack)

1 8oz can tomato sauce

1 yellow onion (chopped)

6 large garlic cloves (minced)

Bunch of washed fresh cilantro (roughly chopped)

4-5 zucchini’s (washed, cut off ends, and cut up in circles)

4 corn on the cobs snapped or cut in half

1 head of cabbage (washed, cut out the core, and cut into bunches)

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