1 cup dried Garbanzo Beans
1/2 white onion, minced
2 chipotle chiles in adobo sauce, roughly chopped, with seeds and sauce
1 cup chopped tomatoes
2 garlic cloves, minced
1 tablespoon good-quality lard or olive oil
6 cups chicken broth
1 cup peeled and sliced carrots
2 small zucchini, sliced
1 cup shredded cooked chicken
Avocado cubes for garnish
Lime wedges for serving
Cook the garbanzo beans. Drain, then set aside.
In a blender, combine the onion, chipotle chiles, tomatoes, and garlic and puree until smooth.
In a stockpot or large saucepan, heat the lard over medium heat. Add the pureed vegetables and fry, stirring occasionally, for about 5 minutes. Pour in the broth, bring just to a simmer, and simmer uncovered for about 15 minutes.
Add the garbanzos, carrots, and zucchini and continue to simmer until the carrots and zucchini are barely cooked, about 8 minutes.
Add the chicken and continue to simmer until the vegetables are just cooked and the chicken and garbanzos are heated through.
Ladle the soup into warmed individual bowls, garnish with avocado, and serve immediately. Pass the lime wedges at the table.