Hugo's & My Caldo De Tlalpeno

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2 quarts homemade chicken broth

1 pound red-skinned potatoes, halved (Yukon Gold are also good)

1 green bell pepper, cored and cut into chunks

1 red bell pepper, cored and cut into chunks

2 stalks celery with leaves, thickly sliced

1 sprig epazote

1 large tomato

4 garlic cloves

1 teaspoon salt

1 teaspoon mild red chile powder

2 teaspoons ground chipotle powder

2 teaspoons dried oregano

2 cups shredded, cooked chicken breast


1/2 cup minced green onions

2 cups fresh baby spinach, rinsed in bowl of warm water

1/4 cup cilantro

1 ripe but firm Hass avocado, pitted, peeled and diced

Yellow Rice (see recipe)

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