Smoky chicken and chickpea soup (Caldo tlalpeño)

1. Simmer the chicken breast in the chicken stock for 20 minutes, lift out and shred.

2. Blend the tomatoes with half the onion and the chipotle chilies (with a little of their adobo sauce) until smooth.

3. In a pot, soften the rest of the onion, finely chopped, in a little oil for 3 minutes, add the tomato-chipotle purée and cook for 5 minutes until thick.

4. Pour in the chicken stock, add the diced carrots, the drained (cooked or canned) chickpeas and the epazote sprigs and simmer for 15 minutes until the carrots are tender. If you have no epazote, a pinch of oregano and a little extra coriander will stand in.

5. Return the shredded chicken, season with salt and heat for another 2 minutes; remove the epazote.

6. Ladle into bowls and serve with diced avocado, lime and, if you like, a little crumbled fresh cheese.

Tip: Add the chipotle heat gradually – start with one chili, taste, and only then add more.