Caldo Tlalpeno

Chris found this in his travels and will be taking the soup stage this weekend.  

2 quarts goodchicken stock or 2 quarts broth 

1 lb cooked chicken breast , torn into large shreds 

1 teaspoon dried herbs (marjoram and thyme) 

1 tablespoon olive oil 

1 medium onion , diced 

1 large carrot , peeled and diced 

15 ounces canned garbanzo beans , drained and rinsed 

1 large garlic clove , minced 

1 tablespoon chopped fresh cilantro 

salt 

1 canned chipotle chile , minced 

1 TBSP of lime or lemon juice

Directions:

Add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes. 

Add the garlic and cook another minute. 

Stir in the chicken broth and garbanzo beans. 

Partially cover the pot, and simmer for 30 minutes. 

Add the chile, cilantro, lime juice and shredded chicken to the soup to heat through.

We added a 14.5oz .can of diced tomatoes and a can of sliced potatoes.  Also, you might want to start with a half of chipotle chile.  We added a whole one and had to add 32oz. additonal chicken broth to quench the fire!