Ingredients
- 6 cups chicken broth
- 1 large chicken breast
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 cloves garlic minced
- 1 chipotle pepper in adobo sauce finely chopped
- 1 cup diced tomatoes
- 1 cup sliced carrots
- 1 cup chopped green beans
- 1 cup cooked chickpeas
- 1/2 cup chopped fresh cilantro
- 1 avocado diced
- 1 lime cut into wedges
Instructions
- In a large pot, add the chicken breast to the chicken broth and bring to a boil. Reduce heat to simmer and cook until chicken is fully cooked and tender, about 30 minutes. Remove chicken, shred it, and set aside. Reserve the pot of broth.
- In a separate pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent. Stir in chipotle pepper and diced tomatoes and cook for 5 minutes.
- Add carrots, green beans, and chickpeas to the pot. Pour in the broth and bring to a simmer. Cook until vegetables are tender, about 20 minutes. Add shredded chicken back to the pot and heat through.
- Ladle soup into bowls. Garnish with fresh cilantro, diced avocado, and a wedge of lime.
