This soul-warming Mexican chicken soup is the kind of bowl that feels like a hug — deeply savory broth, tender pulled chicken, and a generous heap of vegetables that make every spoonful satisfying. The base builds its flavor entirely from whole aromatics like smashed garlic, quartered onion, and halved tomatoes simmered low and slow, so there's no need for packaged broths or seasoning blends that might sneak in unwanted grains. Every single ingredient here is naturally free of rye, which makes this an easy win for anyone navigating grain sensitivities without wanting to sacrifice comfort food. The vegetable lineup — carrots, zucchini, chayote, corn, and cabbage — gives the broth body and sweetness while keeping things wholesome and hearty. A handful of fresh cilantro and optional mint add a bright, herby lift that sets this apart from a basic chicken soup. Finishing the bowl with a squeeze of lime and a pinch of dried oregano at the table brings the whole thing to life, and warm corn tortillas on the side make it a complete, satisfying meal. It's the kind of recipe you'll come back to on cold nights, busy weeknights, or any time you need something nourishing that doesn't require a second thought about what's in it.
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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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