Caldo Tlalpeno - cooking recipe

Ingredients

1 (32 ounce) can chicken broth
1 (10 ounce) can vegetable broth
1 (4 ounce) can chipotle chiles in adobo
1 cup uncooked white rice
1 (10 ounce) can garbanzo beans, drained
1 -2 cup shredded cooked chicken (optional)
fresh cilantro (if you can find it) or epazote (if you can find it)

Preparation

In a large stockpot, combine chicken broth, vegetable broth and approximately 4 cups water. Cover and bring to a boil.
Add rice and simmer, covered, until rice is done, about 20 minutes.
Empty can of chipotle peppers with sauce into blender and blend until very smooth.
Using a small strainer, carefully strain about 1-2 tablespoons of chipotle mixture into soup. Be careful with this & test broth as you mix peppers in, it makes broth VERY spicy!
Add garbanzo beans, chicken meat and simmer 5 minutes more, adding salt to taste.
Garnish soup with cilantro or epazote leaves and enjoy!