Authentic Tlalpeño Soup

• 1 chicken breasts or 3 chicken thighs, on the bone, with skin
• 8 cups chicken broth
• 1 sprig fresh epazote or 1 teaspoon dried oregano
• 1 chipotle chile in adobo, minced (chile en adobo)
• 1 teaspoon adobo sauce
• 1 tablespoon olive oil
• 1/2 large onion, finely chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 lime, juice of
• salt and black pepper

1. Simmer chicken, broth, epazote and chipotle chile in a pan over medium heat until just cooked - 12-15 minutes.
2. Remove chicken and set aside.
3. Heat olive oil in a large saucepan over a medium heat. Add onion and carrots and saute for approx 5 minutes, until tender. Add garlic and saute for a further minute.
4. In same saucepan, add broth mixture and chickpeas, then cook for 20 minutes on medium heat with lid on.
5. De-bone chicken shred the meat and add to the soup. Add juice of 1 lime and adobo, and add salt and black pepper, to taste.

chicken breasts, chicken broth, epazote, adobo sauce, olive oil, onion, carrots, garlic, chickpeas, lime, salt

Taken from www.food.com/recipe/authentic-tlalpe-o-soup-235313 (may not work)