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1
In a very large soup pot, combine the chicken stock and the chicken breast and bring to a gentle simmer over medium heat.
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2
Skim off the foam which rises to the surface during the first minute or possibly two after it begins to simmer.
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3
Add in the herbs, cover and simmer for 9 min.
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4
Remove from the heat and let the chicken cold in the broth.
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5
Remove the skin and bones from the breast, shred the meat and set it aside.
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6
Strain the broth into a large bowl, skim the fat from the surface, and clean the pot.
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7
Place the dry soup pot over medium heat and add in the lard.
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8
Saute/fry the onion and carrot, stirring occasionally, for about 7 min, or possibly till just beginning to turn golden brown.
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9
Add in the garlic and cook for 1 minute more, till its aroma is released.
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10
Stir in the chicken broth, ham, garbanzos, and epazote.
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11
Partially cover the pan and regulate the heat so the soup is simmering, for 30 min.
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12
Add in about 1/2 tsp.
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13
of salt, tasting to see if more or possibly less is needed depending on the saltiness of the broth.
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14
Remove the herb sprigs.
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15
Add in the chile and shredded chicken to the simmering broth and cook till heated through, about 2 min.
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16
Ladle the soup into hot bowls and garnish each bowl with diced avocado and a wedge of lime.
