Mexican-Style Vegetable Soup with Chicken and Cilantro

Rinse the chicken and place in a large pot. Cover with cold water and bring to a boil. Skim the resulting foam. Rinse the soup vegetables, trim, peel and chop coarsely. Add to chicken and simmer together with bay leaf, juniper berries and chile pepper for 2.5 hours on low heat. Add water if needed. Remove the meat and let cool. Pour the broth through a sieve and let cool. Skim off fat. Strip the meat from bones, remove the skin and then pluck into small pieces.

Peel carrot and dice finely. Rinse the tomatoes, cut into quarters, remove seeds and chop. Rinse the bell pepper, cut in half, trim and cut into small cubes. Rinse, trim and chop the cabbage. Rinse celery, trim and cut into pieces. Thaw the corn if necessary or drain.

Bring soup broth (about 1 l/approximately 4 1/4 cups) to a boil, season with salt and add the vegetables. Simmer gently about 10 minutes. Add chicken to the soup, heat through and season with salt and chili sauce.