Caldo Tlalpeño

Infuse the Chicken: In a large saucepan, combine the chicken breasts, 1/2 onion, celery stalk, and parsley sprig with cold water and chicken bouillon. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and gently simmer for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.

Prepare the Base: Remove the chicken from the stock and set aside to cool slightly. Once cool enough to handle, shred the chicken with a fork. Strain the stock through a fine-mesh sieve to remove the onion, celery, and parsley. Return the strained stock to the saucepan.

Build the Flavor: Heat vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic; sauté until softened and translucent, about 3 minutes. Add the diced tomatoes and cook until they release their juices and begin to soften, approximately 5 minutes. Allow the mixture to cool for a few minutes before transferring to a blender.

Blend the Aromatics: Add 1 cup of the reserved chicken stock to the blender with the tomato mixture. Secure the lid tightly, holding it down with a potholder to prevent splattering. Pulse a few times to start, then blend until smooth.

Simmer to Perfection: Pour the blended tomato mixture into the saucepan with the remaining chicken stock. Add the drained chickpeas and chopped carrots. Bring to a simmer and cook until the carrots are nearly tender, about 10 minutes.

Final Touches: Stir in the shredded chicken and chipotle peppers (add more or less depending on your spice preference). Continue to simmer for another 10 minutes, allowing the flavors to meld together and the carrots to become fully tender. Season with salt to taste.

Serve with Flair: Ladle the Caldo Tlalpeño into bowls and garnish generously with cubed avocado, lime quarters for squeezing, and shredded Oaxaca cheese. Enjoy the vibrant flavors and comforting warmth!