Crockpot Chipotle Chicken Chowder

1 chipotle chile in adobo sauce, minced (for extra spice, add a second chile)
1 teaspoon adobo sauce
1 large onion, diced
2 large carrots, diced
2 large celery ribs, diced
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken broth
2 medium potatoes, cut into 1/2-inch pieces
1 can black beans
1 can garbanzo beans
1/2 cup heavy cream
3 tomatoes, seeded and chopped
1/4 cup chopped fresh parsley
lime wedges, for serving

2 chicken breasts
2 cups salsa verde (fresh or canned)

Place all the above ingredients (minus the chicken & salsa verde) in a crockpot and cook on low for about 8 hours (high for 4-5 hours). 

Use a separate crockpot to cook the chicken and 2 cups salsa verde on low for about 8 hours (high for 4-5 hours).  Once chicken has cooked through, shred; add chicken and sauce to soup when ready to serve.  Mix well.  The chicken can be cooked the day before if you have only one crockpot.