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 version builds a rich, golden broth entirely from scratch using bone-in chicken pieces, whole spices, and an abundance of vegetables — no shortcuts, no packaged seasoning blends, and absolutely nothing that sneaks in hidden gluten. That makes it a genuinely worry-free bowl for anyone navigating wheat or grain sensitivities, since every ingredient here is naturally clean. The vegetable lineup is generous and colorful: tender carrots, zucchini, chayote, sweet rounds of corn, and wedges of cabbage all simmer until perfectly soft and soaked through with that savory broth. A squeeze of lime and a pinch of dried oregano at the table pull the whole thing together with a brightness that makes each spoonful feel alive. Corn tortillas on the side keep the meal traditional and completely grain-safe. This is the kind of recipe that feeds a crowd, tastes even better the next day, and earns a permanent spot in your weeknight rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
