Heat the oil in a large pan or casserole pan until just hot then add the chicken and brown on all sides for about 8 minutes. Remove from the pan.
Add the Chipotle pepper and onion and sauce for 5 minutes until the onions are lightly browned and softened. Add the garlic and tomato and stir for 2-3 minutes until the tomato has broken up a little.
Return the chicken to the pan and add around 6 cups (1 1/2 litres) of water and the salt. Bring to a light boil then reduce the heat to low and simmer gently for 1 hour (covered).
While the soup cooks, you can prepare the chochoyotes (see below)
Remove the chicken pieces and set aside to cool. Drain and rinse the beans then add to the soup and simmer for a further 5 minutes.
Carefully add the chochoyotes and simmer for 10 minutes.
Meanwhile, strip the chicken from the bone roughly pull apart - discard the bones and skin if you left it on. Return the chicken to the pan, stir well, and cook for 5 minutes more. The chochoyotes should now be fully cooked.
Serve hot garnished with chopped cilantro, radishes and thinly sliced white onion.
For the Chochoyotes
Combine the flour, oil, salt and chopped cilantro. Add the water and bring together into a soft dough (like play-dough). Add a little extra water if needed.
Knead for a couple of minutes then leave for 10 minutes to relax the dough.
Take a little piece of dough and make a ball about half the size of a ping pong bal about 15g/½oz. Using your thumb, press a deep indent into the ball and set aside. Repeat this process for as many as you need (I'd say around 3-5 per person)
Cover and set aside while the soup cooks
Notes
Leftover DoughThis recipe has a fair amount of dough, so if you have any leftover that you don't want to shape into chochoyotes, you can:
Roll into small balls and flatten in a tortilla press between plastic or roll out between plastic into tortillas. Heat for 30-40 seconds per side in a non stick pan and use as you would for tacos.
Make tortillas as above and drop fry to make tortilla chips