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Caldo Tlalpeno

1 boned, cooked chicken in large chunks
3 chipotle chilis
1 1/2 cups of chick peas
1 onion
1 avocado
4 cloves of garlic
1 sprig of epazote
3 carrots cut into coins
1 small zucchini or similar amount of summer squash, cut into small pieces
3 limes
salt and cilantro as desired

Soak garbanzos overnight.

Cook the chicken, garbanzos, a 1/4 diced onion and garlic in 8 cups
of water until the garbanzos are soft.

Add epazote, chipotle chili, carrots and green beans and boil on
a low flame until the vegetables are soft. Serve with lime, cilantro,
sliced avocado and diced onion.

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