Authentic Tlalpeño Soup - cooking recipe

Ingredients

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

Preparation

Simmer chicken, broth, epazote and chipotle chile in a pan over medium heat until just cooked - 12-15 minutes.
Remove chicken and set aside.
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.
In same saucepan, add broth mixture and chickpeas, then cook for 20 minutes on medium heat with lid on.
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.