Step 1

Allow the chickpeas soak in water overnight to begin to soften. You can skip this step if you use tinned chickpeas.

Step 2

Boil about 2 litres of water and dice the chicken breast. As soon as the water boils, add the chicken and cook for about 10 minutes over medium heat.

Step 3

Peel and wash the carrots, cut them into thin slices, and dice the tomatoes, half-onion, and garlics. Peel the chickpeas and cut the edges of the green beans and then cut them into 4 parts.

Step 4

Skim off any foam that may have formed from the chicken, add the carrots, chickpeas, a little bit of salt and the veggie stock to the broth. Let it cook for another 20 minutes.

Step 5

Heat up some oil in a pan and lightly saute the onion until transparent, then add the tomato and garlic. Cook over medium heat for about five minutes and blend with the chipotles.

Step 6

Add the mixture to the chicken and simmer for 10 more minutes.

Step 7

Serve with avocado, feta cheese on top. Cut the limes in half, reheat the tortillas and serve as a side.

Step 8

¡Buen provecho!