Yields: 6–8 portions
- 2½ quarts chicken broth
- 1½ pounds chicken breast, boneless and skinless, cut into 1-inch dice
- 1 Spanish onion, finely chopped
- 1 tomato, skinless and seedless, cut into small dice
- 2 garlic cloves, finely chopped
- 2 medium carrots, peeled and cut into 1-inch slices
- 2 ears of corn, cleaned and cut into 1-inch slices
- 1 chayote, peeled and cored, cut into 1-inch dice
- 1 15-ounce can chickpeas
- 1 sprig epazote (wormseed)
- 1 teaspoon chipotle pepper in adobo sauce
- Salt and pepper to taste
- In a large pan, cook chicken, onion, garlic and tomato in chicken broth. Add salt and pepper to taste.
- When it starts to boil, add carrots, ears of corn, chayote and chickpeas. Cook for 18–20 minutes at medium-low heat, semi-covered.
- Once the chicken and vegetables are cooked, add the epazote and chipotles. Cook a few minutes more and adjust seasoning.
- Serve with cheese and avocado on top.
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