This soup is named for the community of Tlalpan, a borough of Mexico City.
1 bone-in, skin-on chicken breast or 3 thighs
8 cups chicken broth
1 sprig fresh epazote, or 1 tsp. dried oregano
1 canned chipotle chile en adobo, minced
1 tbsp. olive oil
1/2 large onion, chopped
2 carrots, sliced
2 garlic cloves, minced
1 can (15 oz.) chickpeas, rinsed and drained
Juice of 1 lime
1 tsp. adobo sauce from can
Salt and freshly ground black pepper
1. In a large saucepan, combine chicken, broth, epazote, and chipotle chile. Bring to a simmer and cook until chicken is just cooked through, about 12 minutes. Remove chicken and set aside. When cool enough to handle, discard bones and skin and shred chicken.
2. In another large saucepan, heat oil over medium heat. Add onion and carrots and cook until tender, about 5 minutes. Add garlic and cook 1 minute. Pour in broth mixture. Add chickpeas and cook for 20 minutes.
3. Add shredded chicken, lime juice, adobo sauce, and salt and black pepper to taste.