Few things are as deeply comforting as a big pot of Mexican chicken soup simmering away on the stove, filling the kitchen with the aroma of garlic, tomato, and fresh cilantro. This is a hearty, broth-based soup built around bone-in chicken pieces that slowly release rich flavor as they cook alongside a generous lineup of vegetables — carrots, zucchini, chayote, corn, and cabbage all make an appearance. The technique is straightforward: skim the foam early, layer in the vegetables in stages so nothing gets mushy, and let the broth do its quiet, delicious work. Because everything here is made from whole, recognizable ingredients, there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. A squeeze of lime, a pinch of dried oregano, and a warm corn tortilla on the side take it from simple to seriously satisfying. It's the kind of meal that feels like it took all day but comes together with minimal fuss, and it scales beautifully if you want leftovers waiting in the fridge.
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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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