Directions:
- 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 sauté for approx 5 minutes, until tender. Add garlic and sauté 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.08 Kcal (1796 kJ) | ||
| Calories from fat | 165.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.39g | 28% | |
|---|---|---|---|
| Cholesterol | 12.18mg | 4% | |
| Sodium | 7454.88mg | 311% | |
| Potassium | 2183.99mg | 46% | |
| Total Carbs | 39.78g | 13% | |
| Sugars | 10.55g | 42% | |
| Dietary Fiber | 9.64g | 39% | |
| Protein | 8.74g | 17% | |
| Vitamin C | 166.6mg | 278% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 3.3mg | 19% | |
| Calcium | 240.1mg | 24% | |
| Amount Per 100 g | |||
| Calories | 19.14 Kcal (80 kJ) | ||
| Calories from fat | 7.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 28% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 4% | |
| Sodium | 332.47mg | 311% | |
| Potassium | 97.4mg | 46% | |
| Total Carbs | 1.77g | 13% | |
| Sugars | 0.47g | 42% | |
| Dietary Fiber | 0.43g | 39% | |
| Protein | 0.39g | 17% | |
| Vitamin C | 7.4mg | 278% | |
| Vitamin A | 0.1mg | 42% | |
| Iron | 0.1mg | 19% | |
| Calcium | 10.7mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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