Caldo Tlalpeño is a delicious chicken soup that can be a main dish any time of the day, the best part about this soup is it can be made so many different ways, just about any vegetable makes it delicious...the smokiness of the chipotle peppers and the amazing taste of the seasoning in the sofrito make it an amazing soup.
INGREDIENTS
2 large chicken breasts (with bone/skin OFF)
4 medium diced carrots
2 celery ribs
1/2 lb. fresh green beans
1 medium / large onion
4 medium/ large Roma tomatoes
1 tsp marjoram
1/2 tsp whole cumin (molcajete)
1/2 tsp peppercorns (molcajete)
1 & 1/2 Tbsp chicken bouillon (you decide)
6 large garlic cloves
4 large bay leaves
1 tsp oregano
1 16oz. can garbanzo beans (drained)
2 chipotle peppers & 5 Tbsp adobo sauce
panela cheese (cubed)
2 medium sprigs Epazote
avocado (for garnish)
fresh lime juice (for garnish)
homeade corn tortilla chips (for garnish)
salt to your liking
water to boil chicken (enough to cover)
• Homeade corn tortilla chips
cut tortilla into strips and toss with oil, paprika, pepper in a bowl, then lay in a cookie sheet with parchment paper and bake at 400° till golden and crispy.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
