Mexican 40 min

Caldo Tlalpeño

Name: Caldo Tlalpeño
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1½ lbs bone-in chicken pieces; 2 cans (15 oz each) chickpeas, drained; 2 chipotle chiles in adobo, minced; 4 Roma tomatoes, diced; 1 white onion, diced; 4 cloves garlic, minced; 3 sprigs fresh epazote (or 1 tsp dried); 1 avocado, sliced; 1 lime, juiced; 2 tablespoons vegetable oil; 6 cups chicken broth; Salt to taste; Fried tortilla strips and lime wedges for serving

comfort-foodgluten-freespicy

Ingredientsfor 2

360

Cal

30g

Protein

32g

Carbs

12g

Fat

11½ lbs bone-in chicken pieces
22 cans (15 oz each) chickpeas, drained
32 chipotle chiles in adobo, minced
44 Roma tomatoes, diced
51 white onion, diced
64 cloves garlic, minced
73 sprigs fresh epazote (or 1 tsp dried)
81 avocado, sliced
91 lime, juiced
102 tablespoons vegetable oil
116 cups chicken broth
12Salt to taste
13Fried tortilla strips and lime wedges for serving

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Instructions

1
Simmer chicken pieces in broth for 25 minutes until cooked through. Remove, shred the meat, and return shredded chicken to the broth.
2
In a separate pan, heat oil over medium-high heat. Cook onion for 4 minutes until golden. Add garlic, tomatoes, and chipotle, and cook for 5 minutes until the tomatoes break down into a sauce.
3
Add the tomato-chipotle sofrito to the chicken broth along with chickpeas and epazote. Simmer for 10 minutes until the chickpeas are warmed through and the flavors meld. Add lime juice and season with salt.
4
Ladle into bowls and top with sliced avocado and crispy tortilla strips. The smoky heat from the chipotle and bright lime should be the dominant flavors.