TO COOK THE CHICKEN:
20 oz. boneless chicken breast
¼ white onion
1 large garlic clove
8 cups of water
1 tsp. salt
FOR THE CALDO TLALPEÑO:
2 tbsp. vegetable oil
9 oz. carrots peeled and sliced (about 2 carrots)
2 tbsp. white onion finely chopped
10 oz. large tomatoes chopped (about 2 large tomatoes)
1 garlic clove
3½ oz. green beans chopped
1 cup cooked chickpeas canned chickpeas are OK
2 Cilantro sprigs
4 Epazote leaves
1 Avocado diced
4 oz. Mexican Cheese Queso Fresco or Panela”
2 Chipotle peppers in adobo
To cook the chicken, place it in a stockpot with the onion and garlic clove, then cover it with the water and season with 1 tsp. of salt. You can also add parsley, cilantro, and celery to add more flavors to the chicken broth. Cover the stockpot and bring to a boil over high heat. Once the chicken has come to a boil, reduce the heat to simmer. Cook for about 45 minutes until the chicken is tender and easy to shred.
Once the chicken is cooked, strain the chicken broth and set it aside to cool separately. Shred the chicken (when it is cool enough to handle) and set aside.
Heat the oil at medium heat and add the carrots to the stockpot. Cook for about 5 minutes, stirring from time to time.
While the carrots are cooking, place the tomatoes and garlic in your blender with one cup of the chicken broth. Process to form a smooth sauce. Set aside.
Stir in the chopped onions with the carrots and cook for 2 minutes until they look transparent. After that, pour the tomato sauce in. Keep cooking for 8 more minutes.
Add the reserved chicken broth, green beans, chickpeas, epazote, cilantro, and the shredded chicken. Gently simmer for 6 more minutes. Season with salt.
To serve, ladle the shredded chicken, vegetables, and broth into bowls. Serve toppings like diced avocado, cheese, and Chipotles in small serving plates. Serve with warm corn tortillas and lime wedges to squeeze over the caldo.