Ingredients:
2 quarts good chicken stock or 2 quarts broth
1 lb cooked chicken breasts, torn into large shreds
1 teaspoon dried herbs ( marjoram and thyme)
1 tablespoon olive oil
1 medium onions, diced
1 large carrots, peeled and diced
15 ounces canned garbanzo beans, drained and rinsed
1 large garlic cloves, minced
1 tablespoon chopped fresh cilantro
salt
1 canned chipotle chiles, minced
1 ripe avocados, for garnish
1 large limes, cut in wedges
Directions:
Add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes.
Add the garlic and cook another minute.
Stir in the chicken broth and garbanzo beans.
Partially cover the pot, and simmer for 30 minutes.
Add the chile, cilantro, and shredded chicken to the soup to heat through.
Ladle the soup into bowls and top with diced avocado.
Serve with a slice of lime on the side.
Servings: 4-6
Time preparation: 30 min.
Time total: 30 min.