This soul-warming Mexican chicken soup is built on a deeply savory broth that comes together with nothing more than bone-in chicken, fresh vegetables, and a handful of aromatics. The slow simmer draws rich flavor from the bones while the tomatoes, garlic, and onion melt into the broth, creating a base that tastes like it took all day even when it didn't. Big, hearty chunks of carrot, zucchini, chayote, corn, and cabbage make every bowl feel like a full, satisfying meal rather than a light starter. For anyone navigating a sensitivity to a certain golden spice, this recipe is a natural fit — traditional Mexican caldo relies on its own vibrant flavor profile and never calls for it in the first place. A squeeze of lime at the table, a warm corn tortilla on the side, and a pinch of dried oregano bring everything together in the most comforting way. It's the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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