In a large pot, add chicken breast to chicken broth and bring to a boil. Reduce heat to simmer and cook until chicken is fully cooked and tender, about 30 minutes.
In the same pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent. Stir in chipotle pepper and diced tomatoes and cook for 5 minutes.
Add carrots, green beans, and chickpeas to the pot. Pour in the broth and bring to a simmer. Cook until vegetables are tender, about 20 minutes. Add shredded chicken back to the pot and heat through.