Allow the chickpeas soak in water overnight to begin to soften. You can skip this step if you use tinned chickpeas.
Boil about 2 litres of water and dice the chicken breast. As soon as the water boils, add the chicken and cook for about 10 minutes over medium heat.
Peel and wash the carrots, cut them into thin slices, and dice the tomatoes, half-onion, and garlics. Peel the chickpeas and cut the edges of the green beans and then cut them into 4 parts.
Skim off any foam that may have formed from the chicken, add the carrots, chickpeas, a little bit of salt and the veggie stock to the broth. Let it cook for another 20 minutes.
Heat up some oil in a pan and lightly saute the onion until transparent, then add the tomato and garlic. Cook over medium heat for about five minutes and blend with the chipotles.
Add the mixture to the chicken and simmer for 10 more minutes.
Serve with avocado, feta cheese on top. Cut the limes in half, reheat the tortillas and serve as a side.