Think of Chicken Tortilla Soup, but better. 

Caldo Tlalpeño

In a large soup pot, add 8-10 cups of water, add the chicken, bay leaves, head of garlic with the top cut open, 1/2 of the onion, guajillo chiles, salt and pepper. Bring to a boil and cook for 15-20 minutes or until the chicken is fully cooked through. Remove the chicken from the pot and shred to your desired size, set aside. 

chipotle peppers in adobo sauce + more for serving

In a large skillet on medium heat, add the oil, the remaining half onion, the chopped tomatoes and cook stirring often for 4-5 minutes. Add the cumin, onion salt and the two whole chipotle peppers. Cook for another 3-4 minutes, or until the tomatoes have started releasing their juices.

Remove the guajillo chiles from the pot with the chicken, add them to a blender along with the sautéed tomato mixture. Blend until smooth.

Add the chopped carrots, garbanzo beans, and the puréed tomato mixture to the pot of water. Bring to a simmer for 5 minutes.

Remove the bay leaves, head of garlic and the half onion from the pot.

Add the shredded chicken back to the pot along with the diced zucchini or calabacitas. Continue cooking on a medium heat for 5-7 minutes or until the veggies are for tender.

Lastly taste the broth for seasoning, adjust salt/pepper if needed. If using, stir in the cilantro at this point, turn the heat off. The cilantro will wilt quickly and impart its flavor into the broth immediately.

For the panela, you can cube up the panela to serve into your soup bowls, or cut the panela into planks, sear them in a skillet for 2-3 minutes per side, they get perfectly golden brown on the outside and slightly soft on the inside.

To serve your caldo(soup), ladle the soup into your serving bowl, add a slice of the seared panela, I used both the seared panela and cubed panela. Top with cubed avocado, mexican crema, crushed tortilla chips, squeeze of lime juice and an extra whole chipotle pepper in adobo(if using).

Oaxaca cheese or any melting cheese (for serving, optional)