Caldo Tlalpeño

Ingredients

• 600 g (1 1/3 lb)chicken breast — poached and shredded
• 2 L (8 cups)chicken broth
• 2 cupscooked chickpeas — drained
• 2carrots — diced
• 2zucchini — diced
• 3chipotles in adobo — chopped, with 1 tbsp of the adobo
• 2 sprigsepazote
• 1white onion — halved
• 3 clovesgarlic
• 1avocado — diced, to finish
• 150 g (5 oz)queso panela — cubed, to finish
• 2limes — cut into wedges
• 1 tspfine salt

Method

1. Begin by preparing the vegetables. Peel and roughly chop 1 white onion and 3 cloves of garlic. Slice 2 carrots and 2 zucchini into thin rounds. Set these aside separately as they will be added at different stages.
2. In a large, dry skillet over medium-high heat, place the onion, garlic, and 3 chipotles in adobo. Allow them to char slightly, turning occasionally, until they release a sweet aroma and the onion becomes translucent. This should take about 5-7 minutes. Remove from heat and let them cool slightly.
3. Transfer the charred vegetables and chipotles to a blender. Add a small amount of the 2 L (8 cups) chicken broth to help blend smoothly. Blend until you have a smooth puree. This will form the base of your soup.
4. In a large pot, heat 2 tablespoons of oil over medium heat. Pour in the blended mixture and fry it, stirring frequently, until it darkens and thickens. This should take about 10 minutes, and you'll notice the mixture will start to stick slightly to the bottom of the pot.
5. Once the base has thickened, pour in the remaining chicken broth. Add 600 g (1 1/3 lb) chicken breast, 2 cups cooked chickpeas, the sliced carrots, and 2 sprigs of epazote. Bring the mixture to a gentle simmer and cook until the chicken is cooked through and the carrots are tender, about 20 minutes. The chicken should be opaque and firm to the touch.
6. Remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken to the pot along with the sliced zucchini. Continue to simmer for an additional 5 minutes, until the zucchini is tender but still bright green.
7. Season the soup with 1 tsp fine salt, tasting to adjust if necessary. Turn off the heat and let the soup settle for a few minutes to allow the flavors to meld together.
8. To serve, ladle the soup into bowls. Top each serving with diced avocado, crumbled 150 g (5 oz) queso panela, and a squeeze of lime juice from the 2 limes. Optionally, you can add crisp tortilla strips for texture. Enjoy the hearty and aromatic flavors of your homemade Caldo Tlalpeño.