Few things are as deeply comforting as a big pot of Mexican chicken soup simmering away on the stove, filling the kitchen with the scent of garlic, tomato, and fresh cilantro. This is the kind of meal that feels like a warm hug — bone-in chicken pieces slow-simmered with onion, smashed garlic, and whole peppercorns build a broth that's rich and deeply savory without any shortcuts. The vegetables are the real showstopper: chunky rounds of carrot, zucchini, chayote, corn, and cabbage all cook right in that golden broth until perfectly tender. Because every single ingredient here is a whole, natural food, there's nothing to second-guess for anyone keeping caffeine completely out of their diet — no tea-based broths, no sneaky additives, just clean, honest cooking. A squeeze of lime and a pinch of dried oregano at the table bring the whole bowl to life, and warm corn tortillas on the side make it a full, satisfying meal. It's the kind of recipe that earns a permanent spot in your weeknight rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
