Place the Chicken Broth in a large pot and add the Chicken Breast. Bring to a gentle simmer and cook until the chicken is cooked through, about 15–20 minutes; remove the chicken, reserve the broth, and shred the meat with two forks.
Meanwhile, heat 1–2 tablespoons of Vegetable Oil in a skillet over medium heat. Add the chopped White Onion and sauté 3–4 minutes until translucent, then add the minced Garlic and cook 30 seconds more.
Add chopped Roma Tomato to the skillet and cook until the tomatoes break down, about 5 minutes. Stir in chopped Chipotle Chile in Adobo and a tablespoon (or to taste) of Adobo Sauce and cook another minute to release their smoky flavor.
Transfer the tomato-chipotle mixture into the reserved broth. If you prefer a smoother base, puree the tomato mixture briefly before adding it to the pot; otherwise just stir it in and bring back to a simmer.
Add sliced Carrot, trimmed Green Beans, diced Zucchini (Calabacita) and the drained Canned Chickpeas to the pot. Simmer until the vegetables are tender, about 10–12 minutes.
Return the shredded chicken to the soup and stir in chopped Epazote if using. Season with Salt and Black Pepper to taste and simmer 2–3 minutes to let flavors meld.
Ladle the soup into bowls and garnish each serving with diced Avocado, crumbled Panela Cheese and a generous squeeze of Lime. Serve hot, offering extra adobo or chopped chipotle on the side for added heat.
