This soul-warming Mexican chicken soup is built on a deeply savory broth that develops naturally from bone-in chicken, whole garlic, tomatoes, and a handful of peppercorns — no shortcuts, no packets, no hidden ingredients to second-guess. The vegetables are the real showstoppers: tender carrots, zucchini, chayote, sweet corn, and cabbage all simmer together until everything is perfectly cooked through and the broth tastes like it has been going all day. Fresh cilantro and optional mint add a brightness that makes the whole pot feel alive. For anyone navigating sesame sensitivities, this recipe is a genuinely safe harbor — every ingredient is whole and straightforward, with zero sauces, condiments, or spice blends that might sneak in hidden oils or seeds. Finishing touches like a squeeze of lime, dried oregano, and warm corn tortillas let everyone customize their bowl at the table. It's the kind of comforting, nourishing meal that works any night of the week and tastes even better the next day.
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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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