Caldo Tlalpeno

Ingredients:

4 qt chicken broth (or 4 qt water and some chicken bouillon or flavor base)
2 chicken breasts
1 t mixed herbs (thyme and/or marjoram)
2 T vegetable oil
2 carrots, peeled and diced
2 medium onions, sliced in rings (or half-rings)
2 green peppers, in strips
2 cloves garlic, minced (or crushed)
2 cans garbanzo beans, drained and rinsed
1 or 2 (or 3 or ....) chilpotle chilis, seeded and cut into thin strips
2 avocados, pitted and cubed
2 large limes in wedges
Jack cheese, cubed.

Directions:

Place the broth and chicken in a stockpot and bring to a simmer over medium heat. Skim off the grayish yucky foam that rises to the top, then add the herbs, cover, and simmer about 10 -1 5 minutes or until done. Remove the chicken breast, let it cool, skin and bone it if necessary, and tear it into thick shreds and set it aside.

Either reserve the broth in some other container, or use another stockpot for the next step.

Heat a pan, add the oil, carrots, onions, and green peppers. Cook over medium heat and stir occasionally until the onions begin to brown, about 5-7 minutes. Add the garlic and cook another minute or two. Add the broth, garbanzos, and chilis, partially cover and simmer for a while (maybe 30 minutes at the most) to let the flavors blend. At the end, add the shredded chicken, Taste to see if you want to add more chilis. Add chilis until it’s the proper level of heat and flavor. Adjust salt. Do a little dance of anticipation.

Ladle into bowls, and top with diced avocado, cheese, and serve with lime wedges.

Heave a deep sigh of utter contentment and fulfillment.

**NOTE** Be careful when you rinse, seed, and shred the chilis. Maybe wear some latex gloves. Don’t rub your eyes or nose or mucus membranes. They’re freakin’ jalapenos, after all.