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.
Heat the Corn Oil (3 tablespoon) in a large pot and sauté the Chopped Onion (2 1/2 cup) until starting to caramelize, then add the Minced Garlic (1 1/2 clove) and stir briefly.
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.
Add Carrot (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 Avocado (2), Tortilla Chips (to taste), Fresh Cilantro (to taste) and Queso Fresco (1 cup).