This soul-warming Mexican chicken soup is built on a rich, slow-simmered broth loaded with tender vegetables and fall-off-the-bone chicken — the kind of bowl that feels like a hug from the inside out. For anyone managing an alpha-gal allergy, the challenge with hearty soups and stews is often hidden mammalian ingredients lurking in broths, seasonings, or processed add-ins. This recipe sidesteps all of that entirely, relying on bone-in chicken, fresh produce, and whole spices to build every bit of its deep, savory flavor. Carrots, chayote, zucchini, corn, and cabbage all go into the pot at staggered intervals so everything comes out perfectly cooked — nothing mushy, nothing underdone. The broth gets its body from the chicken bones and a handful of aromatics like smashed garlic, tomatoes, and black peppercorns, with no mammal-derived stock or additives needed. A squeeze of lime and a pinch of dried oregano at the table bring the whole thing to life, and warm corn tortillas on the side make it a genuinely satisfying meal. It's the kind of recipe you'll want to keep on rotation all year long.
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Place the chicken pieces in a large pot (6-quart or larger) and cover with 10 cups of water. Bring to a boil over high heat, then use a ladle or spoon to skim off any gray foam that rises to the surface, about 3–4 minutes.
Add the quartered onion, smashed garlic, halved tomatoes, black peppercorns, and 1 tsp salt. Reduce the heat to medium-low, cover partially, and simmer for 30 minutes.
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