Mama Maggie's Kitchen

0 To cook the chicken, place it in a stockpot with the onion, garlic clove, bay leaf, water and season with 1 tsp of salt. 
1 Cover the stockpot and bring to a boil over medium heat. 
16 Cook for about 25-30 minutes, until the chicken is ready.
2 Remove the cooked chicken, onion, bay leaf, and garlic. Discard everything but the chicken.
3 Leave the chicken broth in the pot. This is the base for your soup. 
4 Let the chicken cool slightly before shredding.
5 While the chicken is cooling, heat the oil in a large skillet over medium heat.
6 Add the onions, tomatoes, and garlic and cook for 3-4 minutes.
7 Ladle in a spoon of the chicken broth to the skillet. 
17 Gently scrape the bottom of the skillet with your spatula. 
18 Pour everything from the skillet into a blender.
8 Add 1 chipotle in adobo sauce and ½ tsp salt to the blender.
9 Blend until smooth and pour the tomato mixture into the pot of chicken broth.
10 Add the carrots, green beans, and chickpeas to the pot.
11 Cook until the carrots are tender. About 10 minutes.
12 Taste for salt.
13 Shred the chicken and set aside.
14 To serve, add some of the shredded chicken to a large bowl, then ladle the veggies and broth over the chicken.
15 Serve and top with diced avocado, cubed cheese (of your choice), 1 whole chipotle in adobo sauce (per bowl), and lime wedges.