Caldo de Pollo Mexican Chicken and Vegetable Soup

Ingredients

• 1 large chicken (5 lb.), cut into 10 pieces
• 8 carrots, peeled and cut into 1-in. chunks
• 4 chayotes, cut into 1½-in. wedges
• 8 small red potatoes, quartered
• 2 medium yellow onions, peeled and sliced
• 1⁄4 cup kosher salt
• 4 oz. medium ripe tomatoes, skinned, seeded, and coarsely chopped
• 2 cups cups trimmed green beans
• 1 poblano pepper, stemmed, seeded, and cut into 1-in. strips
• Fresh cilantro, for serving
• Lime wedges, for serving
• Corn tortillas, warmed, for serving

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