In a large pot place chicken breasts, onion, garlic cloves, black peppercorns, parsley and epazote and cover with enough water. Bring to a boil, reduce heat and let it simmer. Using a skimmer remove the scum (white foam) as soon as it forms. Simmer for 15 - 20 minutes.
Add carrots, green beans and chickpeas. Simmer over low heat until chicken is thoroughly cooked and veggies are done but still slightly crunchy.
Remove herbs, onion, garlic cloves and peppercorns. Drop the seeded chipotle peppers directly into the pot; salt to taste. Turn off the heat. Remove chicken breasts, shred the meat once they have cooled down a little bit. Return shredded chicken to pot or place individual portions directly into serving bowls and then add the caldo (broth) and the vegetables.
Once you are ready to serve, peel and slice the avocado. Garnish bowls with some slices and a few cheese dice.
enjoy with warm, soft tortillas or with tortilla chips.
