Caldo tlalpeño – chicken, chickpea and chipotle soup

Ingredients for 4 portions

• 800 gChicken legs, drumsticks and thighs
• ≈ 2 lWater
• ½Yellow onion, in two pieces
• 3 clovesGarlic
• to tasteSalt
• 2Carrots
• 150 gGreen beans
• 1Chayote
• 3Tomatoes
• 2Chipotle peppers in adobo
• 1 tbspRapeseed oil
• 250 gChickpeas, 1 can, drained
• 2 sprigsEpazote

On the side

• 1Avocado
• 120 gOaxaca cheese
• 2Limes
• 8Corn tortillas

Method

1. Put the chicken in a large pot with the water, one piece of onion, 1 garlic clove and some salt. Bring to the boil and skim.
2. Lower the heat, cover and simmer for 30 minutes, until the chicken is cooked through.
3. Meanwhile, peel the carrots and chayote and cut them into cubes. Cut the green beans into short lengths.
4. Blend the tomatoes with the chipotles, the other piece of onion and the rest of the garlic.
5. Heat the oil in a frying pan and fry the tomato mixture, stirring, for 5 minutes, until it has darkened.
6. Lift out the chicken. Stir the tomato mixture into the broth and add the carrots, chayote, green beans, chickpeas and epazote. Simmer for 15 minutes, until the vegetables are tender.
7. Meanwhile, shred the chicken, discarding the skin and bones.
8. Cut the avocado into cubes, the cheese into strips and the limes into wedges.
9. Return the chicken to the soup and let it heat through for 2 minutes. Season with salt.
10. Warm the tortillas in a dry frying pan. Serve the soup in deep bowls topped with avocado and cheese, with lime and tortillas alongside.

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