Caldo Tlapeño



   * 4 wings and 2 chicken backs
   * 3 chipotle chilis
   * 1 1/2 cups of garbanzo beans (chick peas)
   * 1 onion
   * 2 cloves of garlic
   * 1 sprig of epazote
   * 2 cups of cut green beans
   * 3 carrots cut into coins
   * 3 limes
   * salt as desired


1. Soak garbanzos overnight.

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

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

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