Sherry's Wild West Soup

4 cups fat-free chicken broth

2 (4.5 ounce) cans diced green chile peppers

drained

2 cups shredded cooked chicken meat

1 (15 ounce) can garbanzo beans

1 teaspoon dried oregano

2 minced chipotle peppers in adobo sauce

or to taste

1 cup cooked white rice

1 pinch salt and pepper to taste

1 avocado - peeled

pitted and sliced

1 cup diced Monterey Jack cheese