1. Simmer chicken, broth, epazote and chipotle chile in a pan over medium heat until just cooked - 12-15 minutes. 2. Remove chicken and set aside. 3. Heat olive oil in a large saucepan over a medium heat. Add onion and carrots and sauté for approx 5 minutes, until tender. Add garlic and sauté for a further minute. 4. In same saucepan, add broth mixture and chickpeas, then cook for 20 minutes on medium heat with lid on. 5. De-bone chicken shred the meat and add to the soup. Add juice of 1 lime and adobo, and add salt and black pepper, to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
