Caldo Tlalpeno

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (32 ounce) can chicken broth
• 1 (10 ounce) can vegetable broth
• 1 (4 ounce) can chipotle chiles in adobo
• 1 cup uncooked rice
• 1 (10 ounce) can garbanzo beans, drained
• 1 -2 cup shredded cooked chicken (optional)
• fresh cilantro (if you can find it) or epazote (if you can find it)

Recipe

• 1 in a large stockpot, combine chicken broth, vegetable broth and approximately 4 cups water. cover and bring to a boil.
• 2 add rice and simmer, covered, until rice is done, about 20 minutes.
• 3 empty can of chipotle peppers with sauce into blender and blend until very smooth.
• 4 using a small strainer, carefully strain about 1-2 tablespoons of chipotle mixture into soup. be careful with this & test broth as you mix peppers in, it makes broth very spicy!
• 5 add garbanzo beans, chicken meat and simmer 5 minutes more, adding salt to taste.
• 6 garnish soup with cilantro or epazote leaves and enjoy!