Caldo Tlalpeño

This recipe originally came from Authentic Mexican by Rick Bayless. I added more vegetables and changed it a little.

2 quarts chicken broth
1 large chicken breast*
1 teaspoon dried parsley
1 tablespoon olive oil
1 large onion, diced
2 large carrots, peeled and sliced
1 tablespoon minced garlic
1 can garbanzo beans, drained and rinsed**
1 teaspoon dried epazote
salt to taste
1 to 2 tablespoon(s) chile chipolte en adobo diced and seeded***
1 ripe avacado,peeled,pitted and diced
1 lime or sour orange cut into wedges

1. If using chicken breast, place chicken breast and broth in a 4 quart saucepan,bring to a simmer. Skim off any gray scum that rises to the top. Add the parsley and simmer for 15 minutes. Remove the breast, skin and de-bone it, shred the meat and set aside. Strain the broth and skim off any fat that rises. If you are using canned chicken, combine the broth with liquid from the chicken and parsley, reserving the meat, bring to a simmer.
   
2. While the chicken simmers, heat a frying pan over medium heat,add the olive oil. When the oil is hot, add the diced onion and carrots. Cook until the onions and carrots begin to brown, add the garlic and cook an additional minute.
   
3. Add the vegetables, garbanzos and epazote to the broth. Bring to a simmer, cook at a low simmer for half an hour.
4. Add the chile chipolte and the reserved chicken to the soup. Serve in bowls topped with diced avocados accompanied by lime wedges.
   

Notes:
* I have used canned cooked chicken breast successfully, in which case, I skipped the simmering
** I have left the garbanzos out before, it's better with!
*** I buy chile chipoltes en adobo that is pre-seeded and already chopped