Caldo Tlalpeño (Chipotle Chicken and Chickpea Soup)

• 1 medium White onion
• 3 cloves Garlic
• 2 pieces Chipotle pepper, dried
• 3 medium Tomato, ripe
• 600 g Chicken thighs, boneless, skinless
• 1.2 liters Chicken stock
• 400 g Canned chickpeas
• 15 g Fresh coriander
• 1 large Lime
• 1 large Avocado, ripe

1. Finely chop the onion and slice the garlic. Crumble the chipotle pepper into small pieces, then roughly chop the tomatoes.
2. Put a large pot over medium heat and add the onion with a splash of chicken stock to stop it catching. Cook for 5 minutes until softened, then stir in the garlic and chipotle and cook for 1 minute until fragrant.
3. Add the tomatoes and cook for 4 to 5 minutes, stirring, until they start to break down and look jammy at the edges. Tip in the chicken thighs and turn them in the tomato mixture to coat.
4. Pour in the remaining chicken stock and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the chicken is cooked through and tender.
5. Add the canned chickpeas (drained and rinsed) and simmer for 5 minutes to warm through. Taste and squeeze in lime a little at a time until it tastes bright and balanced.
6. Roughly chop the fresh coriander and stir most of it into the soup. Ladle into bowls and top with diced avocado and the remaining coriander, then serve hot with extra lime at the table if you like.

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