Mexican Chicken Soup with Garbanzo Beans (Caldo Tlalpeno) Recipe

Ingredients

• 4.5 (6 ounce) skinless, boneless chicken breast halves
• 0.5 onion
• 1 stalk celery
• 1 sprig fresh parsley
• 2 quarts cold water
• 2 tablespoons chicken bouillon granules
• 1 teaspoon vegetable oil
• 0.5 onion, chopped
• 1 clove garlic, minced
• 4 tomatoes, diced
• 1 cup canned chickpeas, drained
• 2 carrots, peeled and chopped
• 4 chipotle peppers in adobo sauce
• salt to taste
• 2 avocados, peeled and cubed
• 2 limes, quartered
• 1 cup shredded Oaxaca cheese