Few things are as deeply comforting as a big pot of Mexican chicken soup simmering on the stove, filling the kitchen with the aroma of garlic, tomato, and fresh cilantro. This is the kind of broth-forward dish that feels like a warm hug — built entirely from bone-in chicken, aromatics, and a generous load of vegetables like chayote, zucchini, corn, and cabbage. Because the whole recipe is naturally built around meat, produce, and spices, there's nothing to swap or worry about for anyone avoiding eggs — it's just clean, wholesome cooking from the start. The technique is straightforward: skim the foam early, layer in the vegetables at the right time, and let the broth do its thing. Pulling the chicken off the bone and returning it to the pot at the end means every bowl gets tender, shredded meat in every spoonful. A squeeze of lime and a pinch of dried oregano at the table bring the whole thing to life, and warm corn tortillas on the side make it a full, satisfying meal.
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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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