Ingredients
6 cups of chicken stock (I used Chicken Broth)
4 cloves garlic, thinly sliced (I used a garlic press for mine)
1-2 chipotle chile peppers in adobo sauce, minced
1/2 tsp freshly ground black pepper
1 can (540 mL) chickpeas, drained and rinsed
3 cups cooked chicken, shredded
salt
1 avocado, diced
1/4 cups chopped fresh cilantro
1 lime, cut into 6 wedges
Preparation
