CALDO TLALPEÑO

1. In a pot, add water, chicken, bay leaves, 2 garlic cloves, 1/4 onion, and salt to taste. Boil for 20-25 minutes or until chicken is cooked through.
2. Remove chicken, vegetables, and foam from the pot.
3. Shred chicken using desired method.
4. Remove stems from the tomatoes.
5. Add the tomatoes, 3 garlic cloves, and 1/4 onion to an air fryer. Spray with oil and air fry for 10 minutes at 350* F.
6. Once vegetables are done, blend with 1/2 cup of the chicken broth, 1-3 chipotle chiles, and salt to taste.
7. Chop carrots and zucchini. Drain the chickpeas. Optional: remove outer film from the chickpeas.
8. Add the salsa to the chicken broth. Let it simmer for 5 minutes.
9. Add in the carrots and cook for an additional 10 minutes.
10. Add in the chickpeas, zucchini, and chicken. Cook for an additional 15-20 minutes or until the vegetables are cooked.
11. Serve in a bowl and add toppings of choice (air fried tortilla chips, 1/4 avocado, and 28 G fat free mozzarella cheese)