Put chicken, onion, and garlic in a large stockpot with enough water to cover; bring to a boil. Cook until the chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Drain and reserve liquid. Set chicken aside to cool. Remove and discard bones from chicken. Chop the chicken meat.
Put tomatoes in a large stockpot with enough water to just cover; add carrots, potatoes, zucchinis, yellow squash, green bell pepper, yellow bell pepper, red bell pepper, and chayote squash. Bring the water to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.
Pour reserved chicken stock into the pot. Stir chopped chicken, cilantro, and tomato bouillon into the liquid. Bring the mixture to a simmer and cook another 15 to 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	208.42 Kcal (873 kJ)
Calories from fat	95.42 Kcal
		% Daily Value*
Total Fat	10.6g	16%
Cholesterol	62.76mg	21%
Sodium	198.55mg	8%
Potassium	486.31mg	10%
Total Carbs	13.48g	4%
Sugars	5.24g	21%
Dietary Fiber	2.78g	11%
Protein	14.11g	28%
Vitamin C	35.4mg	59%
Vitamin A	1.2mg	41%
Iron	11.1mg	62%
Calcium	35.7mg	4%

Amount Per 100 g
Calories	97.05 Kcal (406 kJ)
Calories from fat	44.43 Kcal
		% Daily Value*
Total Fat	4.94g	16%
Cholesterol	29.22mg	21%
Sodium	92.46mg	8%
Potassium	226.45mg	10%
Total Carbs	6.28g	4%
Sugars	2.44g	21%
Dietary Fiber	1.29g	11%
Protein	6.57g	28%
Vitamin C	16.5mg	59%
Vitamin A	0.6mg	41%
Iron	5.2mg	62%
Calcium	16.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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