This soul-warming Mexican chicken soup is built on a deeply savory broth loaded with tender vegetables and fall-off-the-bone chicken — the kind of bowl that feels like a hug from the inside out. Traditional versions of this dish can sometimes call for chiles or hot sauces, but this one gets all of its flavor from aromatics like garlic, onion, tomato, whole black peppercorns, and fresh cilantro, making it completely safe for anyone avoiding capsaicin. The result is a broth that's rich and complex without a single drop of heat. Hearty chunks of carrot, zucchini, chayote, corn, and cabbage make this a full meal in a single pot — rustic, colorful, and genuinely satisfying. A long, gentle simmer does all the heavy lifting, coaxing deep flavor out of bone-in chicken pieces and letting every vegetable soak up that fragrant broth. Served with warm corn tortillas and a squeeze of lime, it's the kind of weeknight dinner that disappears fast and gets requested again by the weekend.
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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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