Mexican Chicken Soup with Garbanzo Beans (Caldo Tlalpeno)

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 chipotle chilies in adobo sauce, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 1 can (15 ounces) garbanzo beans, drained and rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 1 tablespoon lime juice
• Salt and pepper to taste
• Chopped fresh cilantro, for garnish
• Sliced avocado, for garnish