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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 sauté for approx 5 minutes, until tender. Add garlic and sauté 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1			780.1798	0.0	94.5741	41.9573
chicken broth	8	cups		624.96	15.12	89.1072	20.9664
epazote	1	sprig		0.64	0.1488	0.0066	0.0104
chipotle chile adobo	1		minced	-	-	-	-
adobo sauce	1	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/2		chopped	30.0	7.005	0.825	0.075
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
chickpea	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
lime juice	1			3.7812	1.2735	0.0635	0.0106
salt black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.