To Cook the Chicken: Chicken breast (or thighs) Onion Garlic clove Bay leaf Water Salt
Oil Tomatoes Garlic clove Chipotle pepper in adobo Carrots peeled and sliced Green beans chopped Garbanzo beans drained and rinsed Cilantro (chopped)
Optional Toppings: Avocado sliced or diced Cheese Monterey Jack Cheese, queso oaxaca, or whatever you prefer Chipotle peppers in adobo Lime
Place it in a stockpot with the onion, garlic clove, bay leaf, water, and season with salt. Cover the pot and cook until the chicken is ready. Remove the cooked chicken meat, onion, bay leaf, and garlic. Discard the solids except for the chicken.
While the chicken is cooling, heat the olive oil in a large skillet and add the onions, tomatoes, and garlic. Then, cook.
Pour everything from the skillet into a blender. Add a chipotle pepper in adobo sauce and salt to the blender. Blend until smooth.
Pour the tomato mixture into the pot of chicken broth. Stir to combine.
Add the carrots, green beans, and chickpeas to the pot. Cook until the carrots are tender.
Shred the chicken and set aside. Cover with foil paper to keep it warm. Although, even if it does get cold, the warm broth will warm it up again.
To serve, add some of the shredded chicken to a large bowl, then ladle the veggies and broth over the chicken.
Top this dish with some avocado slices, cheese, one chipotle pepper in adobo sauce (per bowl) and lime wedges. Enjoy with warm tortillas.