2 pounds cooked chicken, cut into large chunks
2 15-ounce cans garbanzo beans, drained
1 onion, diced
4 cloves garlic, minced
8 cups water
3 chipotle peppers (canned or dry)
3 carrots, peeled and cut into rounds
2 summer squash, chopped
salt to taste
4 ounces asadero cheese, cubed
¼ cup cilantro, chopped
1 avocado, diced
2 limes quartered

1. Cook chicken, heat the beans, onion, and garlic in 8 cups of water.
2. Add chipotle peppers, carrots, squash, and salt. Simmer until vegetables are tender.
3. Add cheese, cilantro, avocado, and lime juice to individual portions just before serving.