Tlalpeño is a suburb of Mexico City. This chicken soup is very good. It was getting late, last night and I didn't wont to wight for charcoals, so I cooked this in a cast iron home style oven (no legs) on my Camp Chef, camp stove. It needs only bottom heat. It took only about 20 to 25 minutes to make and cook. You can do this even faster with a few changers. Like caned Chipotles, instead of dryed, And pre-cooked chicken. Have fun with it.
6 to 7 cups chicken broth (your favorite caned or boxed)
1 dry chipotle, seeded
2 boneless, skinless chicken breasts
1 medium to large avocado
4 green onions, fine choppered
1, 14-ounce con gerbonzzo beans
salt and pepper to taste
Cheddar, shredded, or Cotija crumbled
Pour broth into a 12" dutch oven, over 15 to 20 charcoals,or on a camp stove. Add chilli. Bring to a boil, add the hole chicken breasts and simmer for about 10 to 12 minutes or until the chicken is cooked. Remove chicken from the oven and let it cool a enough to handle. With two forks,shred chicken into small pieces. set aside. Pour broth with chili into blinder and process until smooth. ( skip this step if using caned chilli, Just mince it before putting in broth) return broth to same oven. Cut avocado in half, remove skin and pit, then slice the flesh into ¾" pieces. Add it to broth, with the green onions, garbonzzo beans. Return shredded chicken to the oven, salt and pepper to taste. Heat through. Serve with cheese as garnish.