Instructions

Place chickpeas to soak in warm water with salt for 12 hours. Wash the chicken backbone to remove blood and fat. Chop the red onion and green beans into julienne. Peel carrot and chop into cubes. Peel tomatoes and remove seeds, then cut into concasse. Prepare a broth in a Favorit Magefesa pressure cooker. Add chicken, onion, garlic, and a sprig of epazote. Cover with water and bring to a boil.
Add chickpeas to the hot broth. Close the pot and select position II in the pressure valve. When the pot has reached pressure reduce heat to a minimum and let boil for 25 minutes. Remove from the heat and wait for the pressure to release completely before opening the pressure cooker. Let chicken breast cool off. Strain the broth and reserve chickpeas.  Heat a dash of olive oil in a Magefesa pot. Sauté red onions and tomatoes in the oil. When onion is transparent and tomatoes have turned into a puree, add whole chilies, carrots, green beans and chickpeas, then cover with the chicken broth and let boil over medium heat. When the chicken has cool off enough to handle start shredding it with your hands. When vegetables are cooked, add the shredded chicken to the soup. Season with salt and pepper. Once the soup is cooked, add the avocado and Oaxaca cheese, cut into cubes. Serve soup with a few wedges of lime so that people at the table can season the soup to their liking.
The Tlalpeño soup can be made using many vegetables such as beets, broccoli, cabbage, corn, etc.  

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