Caldo Tlalpeño

Ingredients

• 4 bone-in chicken thighs
• 1 onion, halved
• 2 garlic cloves
• 2 liters water
• 2 tomatoes
• 2 chipotle chiles in adobo
• 1 cup cooked chickpeas
• 1 carrot, diced
• 1 zucchini, diced
• 1 sprig epazote (or substitute oregano)
• 1 avocado, sliced
• Queso fresco, crumbled
• Lime wedges
• Salt

Before you cook

• Dice the carrot and zucchini.
• Slice the avocado.

Steps

1. Place the chicken thighs in a large pot with the onion, garlic, and water.
2. Bring to a boil, then reduce to a simmer and cook for 35 minutes until the chicken is cooked through.
3. Lift out the chicken, let it cool slightly, then shred the meat, discarding the skin and bones.
4. Strain the broth and return it to the pot.
5. Blend the tomatoes and chipotle chiles together until smooth.
6. Stir the tomato-chipotle puree into the broth.
7. Add the carrot, zucchini, chickpeas, and epazote.
8. Simmer for 15 minutes until the vegetables are tender.
9. Return the shredded chicken to the pot and simmer for 5 more minutes to heat through.
10. Season with salt to taste.
11. Ladle into bowls and top each with avocado slices and crumbled queso fresco.
12. Serve with lime wedges on the side.