15m
PREP TIME
1hr 25m
COOK TIME
228
CALORIES
20
INGREDIENTS
Servings: 10
Ingredients
- Chipotle Chicken
- 1 whole chicken (about to 4 pounds)
- 2 containers (32 ounces each) original chicken stock
- 1 medium white onion, quartered
- 1 head garlic, cut in half crosswise
- 20 El Guapo® Whole Arbol Chili Pods (Chile de Arbol Entero)
- Caldo Tlalpeño
- 2 tablespoons oil
- 1 cup chopped white onion
- 1 cup chopped carrots
- 1 teaspoon salt
- 3 chipotle chiles in adobo sauce, chopped
- 2 tablespoons sauce from chipotle chiles in adobo sauce
- 1 teaspoon El Guapo® Ground Cumin
- 1 cup finely chopped tomato
- 1 cup green beans, cut in 1/2-inch pieces
- 1 can (15 1/2 ounces) garbanzo beans, drained and rinsed
- 1 cup cooked rice
- Chopped Avocado
- Sliced radish
- Finely chopped fresh cilantro
- Lime wedges
INSTRUCTIONS
- 1 For the Chipotle Chicken, place chicken, stock, onion, garlic and chilis in large saucepan or stockpot. Bring to boil on medium heat. Reduce heat; simmer, partially covered, about 1 hour or until chicken is cooked through.
- 2 Remove chicken and allow to cool slightly. Remove meat from bones; shred and set aside, discarding skin and bones. Strain cooking liquid and reserve. Discard onion and chilis, but reserve garlic. Squeeze garlic to remove from skin; discard skin. Mash garlic with fork and set aside.
- 3 To make the Caldo Tlalpeño, heat oil in same saucepan or stockpot on medium heat. Add onion, carrot and salt. Cook and stir 5 to 7 minutes, until vegetables are softened and lightly browned. Stir in mashed garlic, chipotles, adobo sauce, cumin and tomato; cook 3 to 5 minutes, stirring occasionally. Add reserved cooking liquid, stirring to scrape any browned bits from bottom of saucepan.
- 4 Return shredded chicken to saucepan. Stir in green beans, garbanzo beans and rice. Cook 5 to 10 minutes, skimming fat from surface as needed, until green beans are tender and soup is heated through. Ladle into serving bowls and garnish with avocado, radish, cilantro and lime wedges.
