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<\/p>\n<\/p>\n
20\u00a0oz.\u00a0boneless chicken breast<\/p>\n
\u00bc\u00a0white onion<\/p>\n
1\u00a0large garlic clove<\/p>\n
8\u00a0cups\u00a0of water<\/p>\n
1\u00a0tsp.\u00a0salt<\/p>\n<\/div>\n
2\u00a0tbsp.\u00a0vegetable oil<\/p>\n
9\u00a0oz.\u00a0carrots\u00a0peeled and sliced (about 2 carrots)<\/p>\n
2\u00a0tbsp.\u00a0white onion\u00a0finely chopped<\/p>\n
10\u00a0oz.\u00a0large tomatoes\u00a0chopped (about 2 large tomatoes)<\/p>\n
1\u00a0garlic clove<\/p>\n
3\u00bd\u00a0oz.\u00a0green beans\u00a0chopped<\/p>\n
1\u00a0cup\u00a0cooked chickpeas\u00a0canned chickpeas are OK<\/p>\n
2\u00a0Cilantro sprigs<\/p>\n
4\u00a0Epazote leaves<\/p>\n<\/div>\n
1\u00a0Avocado\u00a0diced<\/p>\n
4\u00a0oz.\u00a0Mexican Cheese\u00a0Queso Fresco or Panela\u201d<\/p>\n
2 Chipotle peppers in adobo<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: TO COOK THE CHICKEN: 20\u00a0oz.\u00a0boneless chicken breast \u00bc\u00a0white onion 1\u00a0large garlic clove 8\u00a0cups\u00a0of water 1\u00a0tsp.\u00a0salt FOR THE CALDO TLALPE\u00d1O: 2\u00a0tbsp.\u00a0vegetable oil 9\u00a0oz.\u00a0carrots\u00a0peeled and sliced (about 2 carrots) 2\u00a0tbsp.\u00a0white onion\u00a0finely chopped 10\u00a0oz.\u00a0large tomatoes\u00a0chopped (about 2 large tomatoes) 1\u00a0garlic clove 3\u00bd\u00a0oz.\u00a0green beans\u00a0chopped 1\u00a0cup\u00a0cooked chickpeas\u00a0canned chickpeas are OK 2\u00a0Cilantro sprigs 4\u00a0Epazote leaves TO GARNISH: 1\u00a0Avocado\u00a0diced 4\u00a0oz.\u00a0Mexican Cheese\u00a0Queso […]<\/p>\n","protected":false},"author":1,"featured_media":4279,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n
To cook the chicken, place it in a stockpot with the onion and garlic clove, then cover it with the water and season with 1 tsp. of salt. You can also add parsley, cilantro, and celery to add more flavors to the chicken broth. Cover the stockpot and bring to a boil over high heat. Once the chicken has come to a boil, reduce the heat to simmer. Cook for about 45 minutes until the chicken is tender and easy to shred.<\/div>\n\n<\/div>\n<\/div>\nOnce the chicken is cooked, strain the chicken broth and set it aside to cool separately. Shred the chicken (when it is cool enough to handle) and set aside.<\/div>\nHeat the oil at medium heat and add the carrots to the stockpot. Cook for about 5 minutes, stirring from time to time.<\/div>\nWhile the carrots are cooking, place the tomatoes and garlic in your blender with one cup of the chicken broth. Process to form a smooth sauce. Set aside.<\/div>\nStir in the chopped onions with the carrots and cook for 2 minutes until they look transparent. After that, pour the tomato sauce in. Keep cooking for 8 more minutes.<\/div>\nAdd the reserved chicken broth, green beans, chickpeas, epazote, cilantro, and the shredded chicken. Gently simmer for 6 more minutes. Season with salt.<\/div>\nTo serve, ladle the shredded chicken, vegetables, and broth into bowls. Serve toppings like diced avocado, cheese, and Chipotles in small serving plates. Serve with warm corn tortillas and lime wedges to squeeze over the caldo.<\/div>\n<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"