Pour the chicken stock in a large saucepan and place the chicken breast, tomatoes, onion, garlic and salt.
Bring it to a boil and lower the heat down. Simmer for 30 minutes. Remove the chicken breasts and shred with the help of two forks. Set aside.
Remove the tomatoes, onion and galic from the broth and blend until smooth. Pour the tomato sauce back into the broth and add the tomato puree.
Add the carrots and cook in low heat for 10 minutes, then add the chickpeas and cook for 5 minutes before adding the greenbeans. Cook all the veggies together for a total of 20 minutes or until the carrots are soft.
Check if it is well season. Then add the shredded chicken. Cook for 5 minutes.
Serve in a bowl making sure to add chicken, carrots, greenbeans and chickpeas. Add some feta, crema, slices of avocado and a whole chipotle chilli, squeeze some lime and heat some homemade corn tortillas and you are ready to go!
*If you want your broth to be spicy, blend one or two chipotle chillies in the tomato sauce.