Caldo Tlalpeño
Created by Chef Roberto Santibañez
![Recipe uses Chipotle Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_1000x2000-100x200.png)
Chipotle Sauce
Servings:
Makes 6 servings.
![Caldo Tlalpeño](https://www.tabasco.com/wp-content/uploads/2017/04/4558-320x180.jpg 320w,https://www.tabasco.com/wp-content/uploads/2017/04/4558-640x358.jpg 640w,https://www.tabasco.com/wp-content/uploads/2017/04/4558.jpg 840w)
Ingredients
![TABASCO® Chipotle Pepper Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_500x1000-100x200.png 100w)
2 quarts chicken broth
2 small garlic cloves
2 carrots, diced in 1/4-inch pieces
1/2 pound tender green beans, diced in 1/4-inch pieces
1 (15.5-ounce) can chickpeas, drained
6 sprigs cilantro
3 sprigs spearmint
1/2 teaspoon kosher salt, adjust to taste
1/2 rotisserie chicken, skinned and sliced into 1-inch pieces
Garnish
1 onion, chopped
2 avocados, sliced
Cilantro
2 large limes, sliced into 8 wedges
Preparation
In a large saucepan, add broth, TABASCO® Chipotle Sauce and garlic; bring to a boil. Add carrots and cook 7 minutes. Add green beans and cook 7 minutes. Add chickpeas, cilantro and mint; cook 5 minutes. Discard mint, cilantro and garlic if they do not disintegrate. Add salt. Add chicken and heat 2 minutes.
In each bowl, add 1 tablespoon onion, sliced avocado and cilantro; squeeze lime wedge and add soup to bowl.