Heat oil in a large sauce pot. Season both sides of the chicken with the dried seasoning. Saute each side for a few minutes until you have nice caramelization. Set chicken aside.

Add veggies except beans and garlic, and saute until tender, approximately 10-15 minutes. Add garlic and green chiles approximately one minute before veggies are tender.

Add chicken stock and scrape up any brown bits on the pan.

Add chicken back to pot and finish the cooking process. Remove chicken. Set aside and shred chicken when it is cool enough to handle.

Use a stick blender or food processor to puree the veggies. Add cilantro when you do. Use extra chicken stock or water if necessary when blending.

Reduce liquid by 1/4, or use a cornstarch slurry to thicken.

Add shredded chicken and garbanzo beans. Cook to properly heat chicken and serve!

Garnish with crema, cilantro, or diced jalapenos.

Variations; Roasted bell peppers, tequila, adobo seasoning, cumin, parsley, serrano peppers