Caldo tlalpeñoMexican chicken chipotle soup

• 1.2 kg2.6 lb bone-in chicken pieces, mostly thighs, or a whole chicken in pieces
• 3 l12 1/2 cups water
• 1/2 white onion, for the broth
• 3 cloves garlic, for the broth
• 1 tbsp coarse salt, plus more to taste
• 3 ripe tomatoes (jitomates), quartered
• 1/4 white onion, for the sauce
• 1 clove garlic, for the sauce
• 1 tbsp vegetable oil
• 2 to 3 dried chipotle chiles (meco or mora), or chipotles in adobo, to taste; they vary in heat
• 2 carrots, peeled, diced
• 150 g5 oz green beans (ejotes), in 2 cm (3/4 in) pieces
• 2 Mexican squash (calabacitas) or small zucchini, diced
• 250 g1 1/2 cups cooked chickpeas (garbanzos), drained
• 3 sprigs epazote
• to serve: diced avocado, cubed queso fresco, panela or Oaxaca cheese, chopped white onion and cilantro, lime wedges, extra chipotle in adobo

Method

1. 1

   1. Put the chicken in a large pot with the water, half onion, 3 garlic cloves and the salt. Bring to a boil over high heat, skim off the foam, then lower the heat and simmer for 25 to 35 minutes, until the chicken is cooked through.

2. 2

   2. Lift out the chicken, let it cool a little, then shred the meat and discard the skin and bones. Strain the broth back into the pot.

3. 3

   3. If using dried chipotles, wipe them and toast them for a few seconds on a dry pan until fragrant, without letting them blacken.

4. 4

   4. Blend the tomatoes with the quarter onion, the garlic clove and a cup of the broth until smooth.

5. 5

   5. Heat the oil in a frying pan, pour in the tomato purée and fry it for 5 to 7 minutes, stirring, until it darkens and thickens.

6. 6

   6. Stir the fried tomato into the broth with the carrots and the chipotles (whole if dried, so they flavour the broth without overwhelming it) and simmer for 10 minutes.

7. 7

   7. Add the green beans, calabacitas and chickpeas and simmer for 8 to 10 minutes more, until the vegetables are tender but still hold their shape.

8. 8

   8. Add the epazote and the shredded chicken for the last 5 minutes, taste and season with salt.

9. 9

   9. Ladle into bowls, making sure each gets chicken, chickpeas and vegetables, and finish with avocado, cheese, onion, cilantro and a squeeze of lime.