In a large pot on medium to high heat, add olive oil and sauté the garlic and onion. Add chicken breasts and cook until browned, approximately 10 minutes on each side. Then add the chicken broth and cook for 20 minutes.
Remove the chicken, let it cool and shred. Set aside.
In the same broth, add the chickpeas, corn, carrots, potatoes and epazote and cook for 10 minutes.
Stir in tomato puree, chipotle pepper, green beans and shredded chicken. Salt and pepper to taste and simmer for another 10 minutes.
Evenly distribute broth between 6 bowls and garnish each with cilantro, avocado, cheese and lime wedges and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Amount Per Serving 6
Calories 510 Calories from Fat 0
% Daily Value*
Total Fat 20g 26%
Saturated Fat 4.5g 24%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 70mg 24%
Sodium 1770mg 77%
Total Carbohydrates 54g 20%
Dietary Fiber 13g 47%
Total Sugars 9g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.55mg 0.55%
Calcium 213mg 15%
Iron 4mg 25%
Potassium 1350mg 30%
* Percent Daily Values are based on a 2000 calorie diet.
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