Caldo Tlalpeno

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 quarts good chicken stock or 2 quarts broth
• 1 lb cooked chicken breast, torn into large shreds
• 1 teaspoon dried herbs (marjoram and thyme)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 large carrot, peeled and diced
• 15 ounces canned garbanzo beans, drained and rinsed
• 1 large garlic clove, minced
• 1 tablespoon chopped fresh cilantro
• salt
• 1 canned chipotle chile, minced
• 1 ripe avocado, for garnish
• 1 large lime, cut in wedges

Recipe

• 1 add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes.
• 2 add the garlic and cook another minute.
• 3 stir in the chicken broth and garbanzo beans.
• 4 partially cover the pot, and simmer for 30 minutes.
• 5 add the chile, cilantro, and shredded chicken to the soup to heat through.
• 6 ladle the soup into bowls and top with diced avocado.
• 7 serve with a slice of lime on the side.