This soul-warming Mexican chicken soup is built entirely from whole, fresh ingredients — bone-in chicken, garden vegetables, aromatics, and water — which makes it a naturally clean choice for anyone avoiding synthetic preservatives like BHA and BHT. Those additives tend to sneak into packaged broths, seasoning blends, and processed soups, but this recipe sidesteps all of that by building a deeply flavorful broth from scratch using onion, garlic, tomatoes, and whole black peppercorns. The result is a rich, golden broth that tastes like it has been simmering all day, loaded with tender chunks of carrot, zucchini, chayote, corn, and cabbage. Fresh cilantro and optional mint add a bright herbal note that makes the whole pot smell incredible. Pulling the chicken off the bone and returning it to the broth is a small step that makes every spoonful hearty and satisfying. A squeeze of lime and a pinch of dried oregano at the table bring it all together in the most comforting way possible.
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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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