Ingredients

• 1 liter of water.
• 1/2 chicken breast.
• 1/2 onion chopped into cubes.
• 1/2 onion.
• 2 cloves of garlic.
• 3 carrots chopped into cubes.
• 300 grams of green beans chopped to taste.
• 1 cup chickpeas precooked.
• 3 chipotle peppers in pickle.
• 1 branch of epazote.
• 1 avocado sliced.
• 150 grams of panela cheese in cubes.
• Lemons to taste.
• Salt to taste.

Preparation

• We put a deep pot in the fire.
• We add a liter of water.
• We add the chicken breast.
• We add garlic cloves.
• We add the onion.
• We add salt to taste.
• We cover the pot.
• We leave in the fire for a period of 45 minutes.
• We remove the chicken breast shred and reserve.
• We add the carrots.
• We add the green beans.
• We add the chickpeas.
• We cover the pot.
• We leave on fire for 15 minutes.
• We add the chipotle chili.
• We add the epazote leaves.
• We integrate.
• We cover the pot.
• We leave for another 15 minutes.
• We serve on a plate.
• We add chicken to taste.
• We add panela cheese to taste.
• We add onions to taste.
• We add avocado to taste.
• We add lemon to taste.

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