Mexican soup with chickpeas and chicken

In Mexico, this hearty, rich soup with legumes and lots of vegetables is called caldo tlalpeno. According to one of the legends, it got its name in honor of the tram stop, near which the author's shop was located.

Ingredients

• Broth ingredients:
• Chicken fillet 600-700 g
• Onion ¼ pieces
• Garlic 1-2 cloves
• Salt 1 tsp
• Water 2 l
• Soup ingredients:
• Carrot 2 pieces
• Onion ½ pieces
• Vegetable oil 2 tbsp. spoons
• Tomatoes 2-3 pieces
• Garlic 1 clove
• Fresh or frozen green beans 100 g
• Canned or boiled chickpeas 100-150 g
• Cilantro 2-3 branches
• Salt taste
• Can add
• Hot peppers taste
• Pickle or other cheese taste
• Avocado taste

Directions

1. Place the chicken in a saucepan along with the onions, cloves of garlic and salt. Pour in water, bring to a boil and simmer over low heat for 30-40 minutes.
2. Place the chicken on a plate, cool and chop. Strain the broth.
3. Cut carrots and onions into small pieces.
4. Heat oil in a saucepan over medium heat. Fry the carrots for 5 minutes. Add the onion and cook everything together for another 2-3 minutes.
5. Grind tomatoes, garlic and 200 ml of broth with a blender. Add the resulting sauce to a saucepan and simmer for 5 minutes.
6. Put beans, chickpeas, chicken, chopped cilantro there. Season with salt and cook everything together for another 5 minutes.
7. This soup can be served with hot peppers, cheese and avocado slices.