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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 that rises to the surface during the first minute or two after it begins to simmer.
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3
Add the herbs, cover and simmer for 9 minutes.
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4
Remove from the heat and let the chicken cool 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 the lard.
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8
Saute the onion and carrot, stirring occasionally, for about 7 minutes, or until just beginning to turn golden.
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9
Add the garlic and cook for 1 minute more, until 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 minutes.
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12
Add about 1/2 teaspoon of salt, tasting to see if more or less is needed depending on the saltiness of the broth.
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13
Remove the herb sprigs.
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14
Add the chile and shredded chicken to the simmering broth and cook until heated through, about 2 minutes.
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15
Ladle the soup into warm bowls and garnish each bowl with diced avocado and a wedge of lime.
