Few soups feel as deeply nourishing as a big pot of Mexican chicken and vegetable soup, and this one delivers that soul-warming comfort from the very first simmer. The broth builds its flavor entirely from whole, fresh ingredients — bone-in chicken, smashed garlic, tomatoes, onion, and black peppercorns — so there's no need for packaged stock or seasoning packets that might sneak in unwanted additives. That makes it a naturally safe choice for anyone avoiding yeast and yeast-derived ingredients like certain broths, bouillon cubes, or vinegar-based condiments. The vegetable lineup is generous and colorful: carrots, zucchini, chayote, corn, and cabbage all go into the pot and soak up that slow-simmered broth until everything is perfectly tender. A handful of fresh cilantro and optional mint add brightness without complicating a thing. Served with lime wedges, warm corn tortillas, and a pinch of dried oregano, it's a complete, satisfying meal that tastes like it took far more effort than it did.
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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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