Caldo Tlalpeno

A traditional spicy chicken soup from the heart of mexico!!

In a large stockpot , combine chicken broth , vegetable broth and approximately 4 cups water.

Cover and bring to a boil.

Add rice and simmer , covered , until rice is done , about 20 minutes.

Empty can of chipotle peppers with sauce into blender and blend until very smooth.

Using a small strainer , carefully strain about 1-2 tablespoons of chipotle mixture into soup.

Be careful with this & test broth as you mix peppers in , it makes broth very spicy !.

Add garbanzo beans , chicken meat and simmer 5 minutes more , adding salt to taste.

Garnish soup with cilantro or epazote leaves and enjoy !.

chicken broth, vegetable broth, chipotle chiles in adobo, white rice, garbanzo beans, cooked chicken, fresh cilantro