This soul-warming Mexican chicken soup is built entirely from whole, fresh ingredients — bone-in chicken, garden vegetables, and aromatics that do all the heavy lifting. The broth develops its rich, golden depth naturally as the chicken simmers low and slow with onion, garlic, tomatoes, and black peppercorns, no packets or powders required. That means there's nothing hidden in here — no gelatin-based bouillon cubes, no thickeners, no mystery additives that can sneak animal-derived setting agents into an otherwise clean pot of soup. The vegetables — carrots, zucchini, chayote, corn, and cabbage — are added in stages so everything finishes perfectly tender without turning to mush. A handful of fresh cilantro and optional mint give the broth a brightness that makes it taste like it simmered all day, even if your afternoon was short. Finish each bowl with a squeeze of lime, a pinch of dried oregano, and a warm corn tortilla on the side, and you've got a deeply comforting meal that's as nourishing as it looks.
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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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