Caldo Tlalpeño — Chipotle chicken and chickpea soup

Drain the soaked chickpeas and cook in fresh unsalted water until just tender but not mushy, about 45 minutes. Drain and set aside.

Char the tomatoes, onion halves, and unpeeled garlic cloves directly on a hot comal or cast-iron skillet over high heat, turning occasionally, until blackened in spots on all sides, about 8 minutes for tomatoes and 12 minutes for onion and garlic.

Peel the garlic. Transfer the charred tomatoes, onion, garlic, and chipotle chiles to a blender. Blend 2 minutes until very smooth.

Heat the oil in a large pot over high heat. Pour in the tomato purée — it will spatter. Cook, stirring constantly, for 6 minutes until the purée darkens and thickens. Season with 1 tsp salt.

Add the chicken stock or water and the chicken pieces. Bring to a boil, then reduce to a steady simmer. Cook uncovered 30 minutes until the chicken is cooked through.

Remove the chicken, shred the meat, and discard the bones and skin. Return the shredded chicken to the pot. Add the cooked chickpeas. Simmer 10 minutes more. Taste and adjust salt.

Add the epazote sprigs in the last 3 minutes of cooking. Remove them before serving.

Ladle into deep bowls. Top with sliced avocado and a squeeze of lime. Serve with warm tortillas.