Tlalpeño Soup

1. 1

   In a saucepan, add the water, chicken, and carrot. Cover the saucepan and cook over medium heat.

2. 2

   Separately, roast the tomato, then peel, chop, and seed. Spray cooking oil into a skillet and place over medium-high heat. Saute the tomato, onion, and garlic. When the tomato changes color, grind it with the chipotle chili (to taste) and add to the chicken.

3. 3

   Season with salt and pepper to taste, then add the tomato puree, chickpeas, and epazote. Cook for 15 minutes.

4. 4

   Remove the chicken from the broth. Let it cool, then shred.

5. 5

   To serve, heat the chicken in the broth. Plate and garnish with diced avocado and lime juice to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.