Caldo Tlalpeño

Place the Chicken thighs, 75g of White onion, Garlic cloves, Bay leaf, and Salt into a large pot. Add Water and bring to a boil. Reduce heat to a simmer, cover, and cook for 40-50 minutes, or until the Chicken thighs are tender.

Carefully remove the Chicken thighs from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Skim any excess fat from the broth if desired.

Once the Chicken thighs are cool enough to handle, remove the skin and bones, then shred the chicken meat into bite-sized pieces. Set the shredded chicken aside.