Caldo Tlalpeno Recipe

• 8 c. Chicken broth
• 1 whl chicken breast with skin and bones, 1-1/4 lbs
• 1 x Onion, halved lengthwise and sliced thin lengthwise
• 1 1/2 Tbsp. Vegetable oil
• 2 x Carrots, cut into 1/8-inch-thick slices
• 1 x Zucchini, cut into 1/4-inch-thick slices
• 1 can (19-oz) chick-peas, rinsed and liquid removed (about 2 c.)
• 2 x Liquid removed canned whole chipotle chilies inadobo (available at Mexican and Hispanic markets and some specialty foods shops), rinsed, seeded, and cut into strips (wear rubber gloves)
• 1 x Avocado, (preferably California) for garnish
• 8 x Lime wedges for garnish

Directions