Serve the soup with warm corn tortillas.
Add 8 cups water and 2 teaspoons salt.
Bring to a boil and skim off any foam from the surface.
Remove the chicken to a bowl; discard the onion.
Meanwhile, place corn, potatoes, carrots and squash in a 10- to 12-quart stockpot.
Set aside 1/4 cup broth.
Add enough water to the remaining broth to equal 10 cups and add to the stockpot with the vegetables.
Add the remaining 2 teaspoons salt.
Cover and bring to a boil over high heat.
Remove from heat and add the chicken; cover to keep warm.
Heat oil in a large skillet over medium heat.
Add diced onion and cook, stirring often, until translucent, 4 to 6 minutes.
Add tomatoes and cook until softened, about 3 minutes.
Stir in mushrooms and the reserved 1/4 cup broth; bring to a simmer.
Transfer the mixture to the stockpot and stir to combine.
Add epazote leaves (if using).
Cover and cook the soup over medium-low heat until the vegetables are tender, about 10 minutes more.
Serve the soup in large deep bowls.
Tips
To make ahead: Refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
