1 tablespoon olive oil
1 medium white onion, diced
1 large carrot, peeled, diced
1 large garlic clove, minced
2 quarts chicken broth
1 can (15 ounces) garbanzo beans (chick peas), drained, rinsed
1 sprig fresh epazote or 4 sprigs cilantro
1/2 teaspoon EACH: dried marjoram and thyme
Salt to taste
2 cups shredded or diced cooked chicken
1 to 2 tablespoons Frontera Chipotle Hot Sauce, to taste
1 ripe avocado, peeled, pitted, diced
1 large lime, cut into 6 wedges
Place a 4-quart saucepan over medium heat and add the oil, onion and carrot. Cook, stirring occasionally, until the onion begins to brown, about 7 minutes. Add the garlic and cook 1 minute longer. Stir in the broth, garbanzo beans, epazote (or cilantro) and dried herbs. Partially cover the pan and simmer for 30 minutes. Season with salt.
Just before serving, stir the cooked chicken and hot sauce to taste into the soup; heat through. Ladle the soup into bowls, top with diced avocado and serve accompanied by wedges of lime and additional Frontera Chipotle Hot Sauce. Serves 6.
Variation: For a meatless version, substitute vegetable broth for the chicken broth and use 2 cups cooked or roasted vegetables instead of the cooked chicken.
| 
