Chipotle Chicken Soup

I know I'm crazy for eating/making soup while summer's starting up but I just really like this one.  It's a nice spicy soup.  Full of veggies, chicken and chipotle peppers.  I can eat bowls and bowls of this stuff.  

Chipotle Chicken Soup

2 quarts chicken stock

1 lb boneless, skinless chicken breast

1 teaspoon olive oil

1 large yellow onion, diced

3 carrots, peeled, halved lengthwise, thinly sliced

1/2 tin chipotle peppers in adobo ~about 4 peppers, chopped + sauce

1 zucchini, halved, sliced

1 tin chickpeas, drained, rinsed

kernels of 2 ears of corn

s + p

juice of 1 lime

sliced avocado, for garnish

chopped fresh cilantro leaves, for garnish

In a large pot, bring chicken stock and chicken to a boil, reduce to a simmer.  Cook until chicken is fully cooked, about 25 minutes. Remove chicken, shred when cool.  Set chicken aside.  

In a large pot, over medium low heat, sweat onion until very soft.  Add stock, carrots and chipotle peppers. Bring to a boil, reduce to a simmer.  Cook until carrots are tender, about 10 minutes.  Stir in zucchini, chickpeas and corn; simmer 2 minutes more.  Season with salt, pepper and lime juice.  Serve with sliced avocado and fresh cilantro leaves.