This soul-warming Mexican chicken soup is built on a deeply savory broth that comes together with nothing more than bone-in chicken, fresh vegetables, and aromatics simmered low and slow. The magic is in the method — skimming the foam early and letting everything cook gently coaxes out a rich, clean-tasting broth that feels like it took all day. For anyone navigating a citric acid sensitivity, this recipe is a genuine comfort because every ingredient is whole and straightforward, with no processed shortcuts or hidden additives to worry about. Carrots, chayote, zucchini, corn, and cabbage all go into the pot in stages so each one reaches that perfect tender-but-not-mushy texture. The chicken is pulled from the bone and returned to the broth, so every bowl is loaded with hearty, shredded meat alongside colorful chunks of vegetables. Lime wedges are listed as an optional garnish at the table, so you stay in full control of what ends up in your bowl. It's the kind of recipe that earns a permanent spot in your weekly rotation — nourishing, flexible, and genuinely delicious.
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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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