There are dozens of versions of this soup, but the constants seem to be chicken, garbanzos and chipotle peppers.
My version isn't based on much beyond what's in my fridge already.
I had poached a chicken so I added some of the meat to the poaching broth and added one chopped chipotle pepper in adobo. Then I added some garbanzos I'd cooked along with some tomatoes I had hanging about. I also had some red bliss potatoes so I thought, what the hell? Served with some crumbled queso fresco, it made a great soup.