How to make it
4 steps. Take it one step at a time.
Bring the chicken broth
In a large pot, bring the chicken broth to a boil. Add the diced carrots and simmer for 10 minutes until they begin to soften.
10 minAdd the chickpeas, onion, garlic, and chipotle peppers
Add the chickpeas, onion, garlic, and chipotle peppers in adobo sauce to the pot. Stir well to integrate the chipotle flavor into the broth.
Incorporate the shredded chicken and the sprig of epazote
Incorporate the shredded chicken and the sprig of epazote. Let the soup simmer for another 15 minutes on medium-low heat. Season with salt to taste.
15 minTo serve, ladle the hot soup
To serve, ladle the hot soup into bowls. Top each bowl with slices of fresh avocado and cubes of cheese. Serve with lime wedges on the side to be squeezed in just before eating.
A little kitchen wisdom
Epazote is the traditional herb for this dish, but cilantro works well if it's unavailable. For a clearer broth, skim the foam while the chicken is simmering.
