Few things are as deeply comforting as a big pot of Mexican chicken soup simmering away on the stove, filling the kitchen with the scent of garlic, tomato, and fresh cilantro. This version builds a rich, golden broth entirely from whole, recognizable ingredients — bone-in chicken, aromatics, and a generous lineup of vegetables — so there's nothing hidden or processed to second-guess. Carrots, zucchini, chayote, corn, and cabbage all go in at staggered intervals, meaning every component comes out perfectly tender rather than mushy. The chicken simmers low and slow until it practically falls off the bone, then gets pulled and returned to the pot so every spoonful is loaded with meat. A squeeze of lime and a pinch of dried oregano at the table brighten the whole bowl and let each person customize their serving. It's the kind of meal that works equally well as a weeknight dinner or a restorative weekend project, and it scales beautifully for a crowd.
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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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