Caldo Tlalpeño

Ingredients

• 2 lb bone-in chicken (drumsticks, chicken thighs, or breast)
• 2 cups cooked chickpeas
• 2 cups green beans (cut into small pieces)
• 2 medium carrots (cut into small chunks)
• 1/2 Tablespoon dried epazote (or 2 sprigs fresh epazote)
• 1/2 Tablespoon oregano
• 2 cloves garlic
• 1 small onion
• 3-4 small dried chipotle peppers (or canned in adobo sauce)
• salt (to taste)
• 2 medium tomatoes (cut into chunks)
• 1 dried chipotle pepper (or canned in adobo sauce)
• 1/2 small onion (sliced)
• 2 garlic cloves
• 2 Tbsp olive oil
• panela or Oaxaca cheese (or queso fresco)
• avocado (cubed or sliced)
• 3-4 limes (juice)
• onion (chopped)

Instructions

1. 1

   --- Cook the chicken ---

2. 2

   Place chicken in a large stockpot and cover with 2 inches of water. Add 1 tablespoon salt, onion, and garlic cloves.

3. 3

   Bring to a boil and cook until chicken is cooked through.

4. 4

   Strain the broth and then return it to the pot.

5. 5

   Shred the chicken and place it on a plate. Cover and set aside.

6. 6

   --- Make the flavorful broth ---

7. 7

   Heat the oil in a cooking pan over medium-low heat, add onion and garlic. Cook stirring constantly until the onion is softened and lightly translucent.

8. 8

   Add tomatoes and chipotle pepper, and cook everything until tomatoes soften.

9. 9

   Pour 1 cup of water and bring the mixture to a simmer, cook for 10 more minutes or until everything is cooked through.

10. 10

    Turn off the heat and allow the ingredients to slightly cool down, then transfer everything to a blender and blend until you’ll have a smooth sauce.

11. 11

    Strain the tomato sauce into the stockpot with the chicken broth you reserved before.

12. 12

    Add carrots, green beans, chickpeas, and dried chipotle peppers. Add also the epazote, oregano, and salt.

13. 13

    Bring to a boil and cook until vegetables are nicely soft. Adjust salt to taste and turn off the heat.

14. 14

    --- Serve ---

15. 15

    Add shredded chicken to every bowl you intend to serve. Ladle plenty of broth and vegetables.

16. 16

    Garnish with cheese, avocado, and one chipotle pepper.

17. 17

    Serve immediately with warm tortillas.