Caldo Tlalpeno

• 1 (32 ounce) can chicken broth
• 1 (10 ounce) can vegetable broth
• 1 (4 ounce) can chipotle chiles in adobo
• 1 cup uncooked white rice
• 1 (10 ounce) can garbanzo beans, drained
• 1 -2 cup shredded cooked chicken (optional)
• fresh cilantro (if you can find it) or epazote (if you can find it)

1. In a large stockpot, combine chicken broth, vegetable broth and approximately 4 cups water. Cover and bring to a boil.
2. Add rice and simmer, covered, until rice is done, about 20 minutes.
3. Empty can of chipotle peppers with sauce into blender and blend until very smooth.
4. Using a small strainer, carefully strain about 1-2 tablespoons of chipotle mixture into soup. Be careful with this & test broth as you mix peppers in, it makes broth VERY spicy!
5. Add garbanzo beans, chicken meat and simmer 5 minutes more, adding salt to taste.
6. Garnish soup with cilantro or epazote leaves and enjoy!

chicken broth, vegetable broth, chipotle chiles, white rice, garbanzo beans, chicken, fresh cilantro

Taken from www.food.com/recipe/caldo-tlalpeno-231543 (may not work)