Instructions: Place stock in a soup pot and add chicken breasts, chickpeas and salt. Simmer until chicken breasts are cooked through, about 15 minutes. Remove chicken and shred the meat, discarding bones if necessary.

To serve, divide the chicken shreds and the diced avocado among six serving bowls. Add liquid and chickpeas from the soup pot. Garnish with cilantro leaves. Pass around lime wedges, tortilla chips and mashed chipotle chile paste for diners to add to taste.

This recipe yields 6 servings.

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