Directions

1. In a saucepan, add the water, chicken, and carrot. Cover the saucepan and cook over medium heat.
2. Separately, roast the tomato, then peel, chop, and seed. Spray cooking oil into a skillet and place over medium-high heat. Saute the tomato, onion, and garlic. When the tomato changes color, grind it with the chipotle chili (to taste) and add to the chicken.
3. Season with salt and pepper to taste, then add the tomato puree, chickpeas, and epazote. Cook for 15 minutes.
4. Remove the chicken from the broth. Let it cool, then shred.
5. To serve, heat the chicken in the broth. Plate and garnish with diced avocado and lime juice to taste.