Chicken Tortilla Soup

Poach Tyson® Chicken Breasts (8 oz) in a large pot of salted water until just cooked through and chill in the refrigerator. Pull or shred chicken once cooled.

Heat the Corn Oil (3 Tbsp) in a large pot and sauté the Onions (2 1/2 cups) until starting to caramelize, then add the Garlic (1 1/2 cloves) and stir briefly.

Add the Tomatoes (2 1/2 cups) and Chipotle Peppers in Adobo Sauce (2) . Stir for 1-2 minutes before adding the White Wine (1/2 cup) , Chicken Stock (16 cups) , juice from Lime (1) , Salt (1 Tbsp) , and pepper.

Add Carrots (2) and cook for 10 minutes.

Then add Zucchini (2) and cook for an additional 10 minutes. Slice kernels off the Corn (2) and add to soup.

Divide shredded chicken between bowls. Ladle soup over chicken, and top with Avocados (2) , Tortilla Chips (to taste) , Fresh Cilantro (to taste) , and Queso Fresco (1 cup) .