Caldo Tlalpeño

Ingredients

• •2 lbs chicken breasts
• •2 tablespoons vegetable oil
• •1 medium white onion, halved
• •4 garlic cloves, minced
• •3 chipotle peppers in adobo sauce, chopped
• •2 medium carrots, diced
• •2 potatoes, diced
• •8 cups chicken broth
• •1 cup corn kernels
• •2 avocados, sliced
• •8 corn tortillas, cut into strips and fried
• •to taste Salt and pepper

Directions

1. 1Boil chicken breasts with halved onion and salt in a large pot for 20 minutes until cooked through. Remove chicken and shred; strain broth.
2. 2Heat oil in the same pot and sauté minced garlic for 1 minute, then add chopped chipotle peppers and cook for 2 minutes.
3. 3Add carrots and potatoes to the pot, cook for 8 minutes, then pour in the strained broth and return shredded chicken.
4. 4Add corn kernels and simmer for 10 minutes until vegetables are tender. Season with salt and pepper.
5. 5Serve hot in bowls topped with fried tortilla strips, fresh avocado slices, and additional garnishes as desired.

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