Caldo Tlalpeño Mexican recipe

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

TO GARNISH:

1 Avocado diced

4 oz. Mexican Cheese Queso Fresco or Panela”

2 Chipotle peppers in adobo

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