Ex made this fairly often in the winter. One of my favorites from The Fort restaurant.

Bowl of the Wife of Kit Carson

Ingredients:

2 whole boneless, skinless chicken breasts (about two pounds)
4 to 6 c. chicken broth
1/4 tsp. dried Mexican leaf oregano, crumbled
1 c. cooked rice
1 c. cooked, dried garbanzo bean or canned, rinsed and strained canned garbanzos
1 chipotle chile (canned), packed in adobo, minced
4 to 6 oz. of Monterey Jack or Havarti cheese, diced
1 to 2 ripe diced avocado
4 to 6 sprigs of fresh cilantro
1 fresh lime, cut into 4 to 6 wedges

Instructions:

Place chicken breasts and broth in a large saucepan and bring to a boil over medium/high heat.
Skim off and discard any foam.
Turn off heat, cover and allow the chicken to poach for 12 minutes.
Remove chicken from the pot, slice into strips.
Return the chicken to the broth and add oregano, rice, garbanzos and chipotle.
Divide the cheese among 4 to 6 deep soup bowls.
Return soup to a boil and serve into the bowls.
Garnish each bowl with avocado slices, cilantro and a wedge of lime. Serve with hot tortillas.