This soul-warming Mexican chicken soup is built on a rich, slow-simmered broth loaded with tender vegetables and fall-off-the-bone chicken — the kind of bowl that feels like a hug on a cold day. Bone-in, skin-on chicken pieces are the secret here, coaxing deep, savory flavor into every cup of broth as they gently simmer with onion, garlic, tomatoes, and black peppercorns. Chunky carrots, zucchini, chayote, corn, and cabbage make this a genuinely hearty one-pot meal rather than a light starter. For anyone navigating a mushroom-free lifestyle, this recipe is a natural fit — every ingredient is straightforward and easy to verify, with zero need for store-bought broths or seasoning packets that might sneak in unwanted fungi-derived flavors or extracts. A squeeze of lime, a pinch of dried oregano, and a warm corn tortilla on the side bring the whole thing together beautifully. It's the kind of recipe you'll come back to again and again, especially when you want something comforting, clean, and completely from scratch.
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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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