Soups & BrothsEasy

Mexican Chicken Broth

Name: Mexican Chicken Broth
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 3 litres Water; 2 Zucchini; 0.5 White onion; 1 Chayote; 2 Serrano chiles; 1 bunch Fresh cilantro; 2 Garlic cloves; 100 g Green beans; 2 Sweetcorn on the cob; 3 Limes; 2 Potatoes; 1000 g Chicken pieces (on the bone); 1 to taste Salt; 2 Carrots

65 min (15 prep + 50 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: Feb 4, 2026 · Updated: May 12, 2026

Chicken broth with Mexican vegetables, fresh cilantro, and lime.

About this recipe

Mexican chicken broth is the quintessential home-cooked dish, found on every table across the country. Unlike other versions, the Mexican broth is distinguished by the inclusion of zucchini, chayote, sweetcorn on the cob, green beans, and fresh cilantro. It is widely regarded as a home remedy for colds and general malaise. Served with rice, lime, serrano chile, and warm tortillas, every family has their own recipe, but it is always synonymous with home and tradition.

History & Origin

Mexican chicken broth is the quintessence of the country's home cooking, a dish that every Mexican grandmother prepares with pride and that every family considers 'the best in the world'. Its origins are mestizo: the Spanish brought chicken and the broth technique, but Mexico made it its own by adding zucchini, chayote, sweetcorn, green beans and fresh cilantro - vegetables from the pre-Hispanic milpa. It is considered the universal remedy for colds, sadness and any ailment of body and soul, prescribed by generations of mothers and grandmothers long before any doctor. What sets it apart from other broths around the world is the accompaniment: it is served with red rice, lime, serrano chile and warm tortillas. In Mexico they say that 'a good chicken broth cures everything', and it is hard to find anyone who would disagree.

Estimated cost

$9.11

Total cost

$1.52

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

283

Calories

19g

Protein

26g

Carbohydrates

Fat

Fiber

883mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the chicken pieces. Place in a large pot with 3 litres of cold water, half an onion, 2 garlic cloves, and a teaspoon of salt. Bring to the boil, skimming off any foam that rises.
2
Reduce to medium-low heat, cover, and simmer for 20 minutes.
3
Peel and thickly slice the carrots, quarter the potatoes, peel and cube the chayote, slice the zucchini into thick rounds, cut the sweetcorn into 3-4 cm sections, and top and tail the green beans.
4
Add the carrots, potatoes, and sweetcorn first (the slower-cooking vegetables). Simmer for 10 minutes.
5
Add the chayote, zucchini, and green beans. Cook for a further 10-15 minutes until all the vegetables are tender.
6
Add the whole serrano chiles (or split them if you want more heat) and the sprigs of fresh cilantro. Cook for 5 more minutes. Season with salt.
7
Serve the broth piping hot in deep bowls with a piece of chicken and plenty of vegetables. Accompany with rice, lime wedges, sliced serrano chile, and warm tortillas.
💡 The secret to a good broth is not to boil it vigorously. A gentle simmer gives a clearer, more flavourful result.