Chicken, Chipotle, and Garbanzo Bean Soup

• 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
• 34 cup chopped green onion
• 1 cup cubed monterey jack cheese
• 2 limes
• cilantro

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.

chicken breasts, chicken stock, garbanzo beans, chiles, adobo sauce, green chilies, oregano, garlic, green onion, cubed monterey, limes, cilantro

Taken from www.food.com/recipe/chicken-chipotle-and-garbanzo-bean-soup-129319 (may not work)