- 8 c. chicken broth
- 2 ea. cans of chickpeas
- 2 ea. chicken breasts, boneless and skinless
- 2 ea. ears of corn, peeled and cut into chunks
- 2 ea. carrots, peeled and cubed
- 1 ea. Avocados From Mexico, diced
- 1-1/2 c. tomato puree
- 1 ea. canned green beans
- 1 c. queso fresco crumbles
- 1 ea. large potato, cubed
- 1 ea. white onion, chopped
- 1 ea. lime, cut into wedges
- 2 ea. garlic cloves, minced
- 2 ea. chipotle peppers in adobo, minced
- 1 ea. epazote sprig
- 2 T. olive oil
- Cilantro, chopped to taste
- Salt and pepper to taste
- 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!