Mexican Chicken Broth

1. rinse the meat. Bring to a boil in about 1 liter of water with clear soup. Cover and simmer gently for about 40 minutes, skimming a few times.

2. rinse chickpeas. Remove skins from garlic and onions. Chop garlic, halve onions. Clean and rinse carrot and celery, cut into slices. Cut chili lengthwise, remove seeds and chop. Rinse cilantro, pluck off leaves (chop parsley).

Remove meat and cool. Perhaps strain the clear soup. Cook onions, peas, garlic, chili, carrot, celery and cilantro in it for about 10 minutes.

Remove meat from skin and bones, cut into slices. Remove skin from avocado, cut in half and remove stone. Cut flesh into strips and heat with the meat in the clear soup (do not make!). Season with juice, salt, pepper.

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