Directions
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Step 1
Poach Chicken Breast (0.5 pound) in a large pot of salted water until just cooked through and chill in the refrigerator. Pull or shred chicken once cooled.
Step 2
Heat the Corn Oil (3 tablespoon) in a large pot and sauté the Onion (2 1/2 cup) until starting to caramelize, then add the Garlic (1 1/2 clove) and stir briefly.
Step 3
Add the Tomato (2 1/2 cup) and Chipotle Peppers in Adobo Sauce (2). Stir for 1-2 minutes before adding the White Wine (1/2 cup), Chicken Stock (1 gallon), Lime Juice (2 tablespoon), Salt (1 tablespoon), and pepper.
Step 4
Add Carrot (2) and cook for 10 minutes.
Step 5
Then add Zucchini (2) and cook for an additional 10 minutes. Slice kernels off the Corn (2) and add to soup.
Step 6
Divide shredded chicken between bowls. Ladle soup over chicken, and top with Avocado (2), Tortilla Chips (to taste), Fresh Cilantro (to taste), and Queso Fresco (1 cup).
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