Chicken, Chipotle, and Garbanzo Bean Soup

Easily made in the crockpot.

• Ready In: 7 hrs 30 mins
• Serves: 4-6

Ingredients

• 2  boneless skinless chicken breasts
• 4  cups  chicken stock or 4  cups chicken broth
• 2 (15 ounce) cans garbanzo beans, drained and rinsed
• 2  chipotle chiles in adobo, seeded
• 2  tablespoons adobo sauce
• 6  green chilies, chopped
• 1  teaspoon dried oregano
• 1  teaspoon garlic powder
• 3⁄4 cup  chopped green onion
• 1  cup  cubed monterey jack cheese
• 2  limes
•  cilantro

Directions

1. Add the first 8 ingredients to a slow cooker.
2. Cover and cook on LOW for 5-7 hours.
3. Thirty minutes before ready to serve, take chicken out and shred chicken meat; return shredded meat to slow cooker.
4. Add in the green onions; cook on LOW until ready to serve.
5. Divided the cubed cheese equally into soup bowls.
6. Ladle the soup into the bowls, over the cheese.
7. Add juice of 1/2 lime into each bowl; garnish with cilantro.