Caldo Tlalpeño
A hot Mexican chicken broth with chickpeas, carrots, spicy chipotle, and fresh avocado.
Ingredients
- chicken fillet2 fillet
- chicken broth1500 ml
- carrot250 g
- oil2 tbsp
- onion100 g
- garlic2 cloves
- tomato300 g
- epazote1 stalk
- cilantro1 stalk
- mint1 stalk
- cooked chickpeas165 g
- chipotle in marinade2 pcs
- salt1 to taste
- black pepper1 to taste
- avocado2 pcs
- lime1 pcs
Instructions
Put the chicken breast into a pot with the chicken stock and bring to a gentle simmer. Cook for 15 minutes, skimming off any foam that forms. Add the carrots and cook for another 10 minutes.
Meanwhile, heat the oil in a skillet. Add the onion and garlic and sauté for 3 minutes until soft. Add the tomatoes and cook for another 5 minutes.
Transfer the tomato mixture to a blender, pour in about 150 ml of the hot broth from the pot, and blend until smooth. Return the sauce to the pot.
Add the epazote, cilantro, and mint, reduce the heat to low, and simmer until the chicken is almost cooked through, about 15 minutes.
Add the cooked chickpeas and the chipotle in adobo. Season with salt and pepper to taste, bring to a boil, and cook for another 10 minutes.
Remove the chicken breast and let it cool slightly. Shred the meat, return it to the broth, and heat through for 2 minutes. Remove the herb sprigs.
Ladle the caldo tlalpeño into bowls and serve with avocado and lime wedges.
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