Smoky Chicken and Chickpea Soup with Chipotle and Avocado

What you need

• 700 g (1 1/2 lb) bone-in chicken breasts, skin on
• 2 l (8 cups) water
• 1 white onion, half left whole for the broth, the rest finely chopped for serving
• 3 cloves garlic, peeled
• 2 tsp salt, plus more to taste
• 2 carrots, cut into 1 cm (1/2 in) dice
• 150 g (5 oz) green beans, trimmed and cut into 1 cm (1/2 in) pieces
• 1 can (14 oz) cooked chickpeas, drained
• 2 chipotle chiles in adobo, finely chopped, plus 1 tbsp of the adobo sauce
• 2 sprigs epazote, or a few cilantro sprigs
• 2 ripe avocados, sliced
• 1 handful cilantro, chopped, for serving
• 2 limes, cut into wedges

Method

Restated from the original video

1. 1

   Put the chicken in a large pot with the water, half the onion, the garlic and the salt. Bring to a gentle simmer over medium heat and skim off the foam.

2. 2

   Partly cover and simmer very gently for 25-30 min, until the chicken is cooked through and reads 74 °C (165 °F) at the thickest part.

3. 3

   Lift out the chicken. Strain the broth into a clean pot and discard the onion and garlic.

4. 4

   Pull the meat from the bones in large shreds, discarding the skin and bones.

5. 5

   Bring the broth back to a simmer. Add the carrots, chipotle and adobo sauce and cook for 7 min.

6. 6

   Add the green beans and cook 6 min, then the chickpeas and epazote and cook 5 min more, until the vegetables are tender.

7. 7

   Fish out the epazote. Return the shredded chicken to the pot, heat for 2 min and taste for salt.

8. 8

   Ladle into bowls. Top each with avocado slices, a spoonful of chopped onion and cilantro, and squeeze a lime wedge over the top.

Imported from tabasco.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.