Caldo Tlalpeno

• 2 quarts good chicken stock or 2 quarts broth
• 1 lb cooked chicken breast, torn into large shreds
• 1 teaspoon dried herbs (marjoram and thyme)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 large carrot, peeled and diced
• 15 ounces canned garbanzo beans, drained and rinsed
• 1 large garlic clove, minced
• 1 tablespoon chopped fresh cilantro
• salt
• 1 canned chipotle chile, minced
• 1 ripe avocado, for garnish
• 1 large lime, cut in wedges

1. 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.
2. Add the garlic and cook another minute.
3. Stir in the chicken broth and garbanzo beans.
4. Partially cover the pot, and simmer for 30 minutes.
5. Add the chile, cilantro, and shredded chicken to the soup to heat through.
6. Ladle the soup into bowls and top with diced avocado.
7. Serve with a slice of lime on the side.

chicken, chicken, herbs, olive oil, onion, carrot, garbanzo beans, garlic, fresh cilantro, salt, chipotle chile, avocado, lime

Taken from www.food.com/recipe/caldo-tlalpeno-178082 (may not work)