Authentic Tlalpeño Soup

1. 1

   Simmer chicken, broth, epazote and chipotle chile in a pan over medium heat until just cooked - 12-15 minutes.

2. 2

   Remove chicken and set aside.

3. 3

   Heat olive oil in a large saucepan over a medium heat. Add onion and carrots and saute for approx 5 minutes, until tender. Add garlic and saute for a further minute.

4. 4

   In same saucepan, add broth mixture and chickpeas, then cook for 20 minutes on medium heat with lid on.

5. 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.

* Per serving · 4 servings · Values may vary.