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 herbs. This version builds a rich, golden broth entirely from bone-in chicken pieces, whole spices, and aromatics — no shortcuts, no canned anything, just real ingredients doing all the work. The lineup of vegetables is generous and colorful: sweet corn rounds, tender chayote, zucchini, carrots, and cabbage all go in at staggered intervals so everything finishes perfectly cooked rather than mushy. A few sprigs of cilantro and optional mint add a brightness to the broth that makes it taste surprisingly complex for something so straightforward to pull off. For anyone navigating coconut-free cooking, this recipe is naturally in the clear — every single ingredient is a whole food or pantry staple with zero reason to hide a tropical oil or derivative. Finish each bowl with a squeeze of lime, a pinch of dried oregano, and a warm corn tortilla on the side, and you have a meal that feels like it came from someone's grandmother's kitchen.
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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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