Tomatocilantro, green or red chili, chili flakes, lime, green onion, avocado, cumin, nutmeg, parsley, dill, oregano, etc.
Instructions
To make stock, combine all ingredients in a big pot over high heat. Add water, cover the lid, and let it boil. Reduce the heat to low, and simmer for at least 1 hr until the chicken legs are falling off from the body. Take the chicken out, let it rest. Shred chicken into bite size. Drain the stock in a mesh to reserve, and discard all the vegetables. Let the stock to cool down and chill for couple of hours. You can easily remove the fat floating on top with a spoon when chilled.
To make the soup, saute onion, garlic, and carrot with olive oil in a big pot for 2 minutes over medium high heat. Add the chicken stock, let it boil and reduce he heat to medium-low. Add corn, chicken and collard green. Let it boil first and reduce the heat to low, cover the lid and simmer for another 10-15 minutes until all the vegetables are tender. Season with some salt and pepper.
To serve, place some hot cooked rice (about 1/2 cup or less for each serving) in a serving bowl, pour the hot soup over rice. Top with some tomatoes, cilantro, lime wedge, chili, fresh herbs etc. Serve immediately.