Caldo Tlalpeno

1. 1

   In a large stockpot, combine chicken broth, vegetable broth and approximately 4 cups water. Cover and bring to a boil.

2. 2

   Add rice and simmer, covered, until rice is done, about 20 minutes.

3. 3

   Empty can of chipotle peppers with sauce into blender and blend until very smooth.

4. 4

   Using a small strainer, carefully strain about 1-2 tablespoons of chipotle mixture into soup. Be careful with this & test broth as you mix peppers in, it makes broth VERY spicy!

5. 5

   Add garbanzo beans, chicken meat and simmer 5 minutes more, adding salt to taste.

6. 6

   Garnish soup with cilantro or epazote leaves and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.