Seasonal Summer Soup

Place the two chicken carcasses in a large soup pot and cover completely with cold water along with a few big pinches of salt.Cover and bring to a boil over high heat, turn the heat down until the water is simmering and simmer the carcasses for 1 ½ - 2 hours or until the meat is coming off the bones and the bones are soft. During this process, tilt the lid on your pot so that some of the steam escapes but not so much that the liquid greatly reduces.Strain the broth and set aside, this is liquid gold and will be the base for your soup!In the meantime, let the chicken carcasses cool until you are able to handle the meat and bones and this is when it gets fun. Pick out all the delicious edible meat, pull what you can from the bones, and set the meat aside to later be added to your soup. Discard the bones.Now, add the olive oil to the bottom of your clean soup pot and heat over medium heat. Add the onion and bell pepper, season with a little sea salt, and sauté until the onions and peppers are salt.Add the minced garlic and sauté just until the garlic is fragrant.Slowly pour in the chicken broth that you had set aside and bring to a simmer.While you are waiting for your broth to simmer, cut the kernels off your ears of corn.Add the fresh corn and the yellow summer squash or zucchini to the broth and let cook for 5-7 minutes.Add the chicken, the spices, lime juice, and salt and pepper to taste and let simmer another 5-7 minutes.Check your seasoning and add more cumin, oregano, salt, pepper, and/or lime juice per your personal taste preference! This soup should be bursting with flavor!To serve, ladle a big ol’ serving into your soup bowl and top heartily with all of your toppings, finishing with a generous sprinkle of the cotija cheese if desired.Enjoy and eat the leftovers for breakfast – that’s an order!