Caldo Tlalpeño

🛒 Ingredients

• Cooked and shredded chicken breast 80 g · 132 kcal
• Chicken broth 250 g · 25 kcal
• Chipotle chile in adobo 10 g · 5 kcal
• Carrot, diced 40 g · 16 kcal
• Potato, diced 60 g · 47 kcal
• Green beans, trimmed and cut 30 g · 9 kcal
• Canned chickpeas, rinsed and drained 40 g · 64 kcal
• Avocado, sliced 40 g · 64 kcal
• Queso Fresco (or mild white cheese), crumbled 25 g · 75 kcal
• Lime, quartered 5 g · 2 kcal
• White onion, chopped 15 g · 6 kcal
• Garlic, minced 3 g · 4 kcal

👨‍🍳 Instructions

1. In a blender, combine the chipotle chile in adobo with a small amount of chicken broth until smooth; set aside.
2. In a large pot, sauté chopped onion and minced garlic in a little oil until fragrant, about 3-5 minutes.
3. Add the remaining chicken broth, chipotle mixture, diced carrots, potatoes, and green beans to the pot.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender. Season with salt to taste.
5. Stir in the shredded chicken and chickpeas; heat through for a few minutes.
6. Serve hot, garnished with avocado slices, crumbled queso fresco, and a lime wedge.