I’ve mentioned Caldo Tlalpeño before. Diana Kennedy has a classic version in her seminal The Essential Cuisines of Mexico.I had some garbanzos and knew I needed to make it but I didn’t have the recipe handy. I’m sure Señora Kennedy would cringe, but here’s my version, based on memory and what was available.
In a soup pot, sauté onion and garlic in olive oil or lard. When soft, add chipotles in adobo to taste, but at least two. Then add garbanzo beans, shredded poached chicken, half a can of crushed tomatoes and chicken stock. Cook until all ingredients are warmed through. Add Mexican oregano and check salt.
Serve with lime wedges.
Please note: We’re at the end of the season for our garbanzos.