Tlalpeño Soup

En español

Yields: 6–8 portions

INGREDIENTS

• 2½ quarts chicken broth
• 1½ pounds chicken breast, boneless and skinless, cut into 1-inch dice
• 1 Spanish onion, finely chopped
• 1 tomato, skinless and seedless, cut into small dice
• 2 garlic cloves, finely chopped
• 2 medium carrots, peeled and cut into 1-inch slices
• 2 ears of corn, cleaned and cut into 1-inch slices
  
• 1 chayote, peeled and cored, cut into 1-inch dice
• 1 15-ounce can chickpeas
• 1 sprig epazote (wormseed)
• 1 teaspoon chipotle pepper in adobo sauce
• Salt and pepper to taste

See also: Recipes from Hispanic cooking expert Denisse Oller.