Mexican Chicken Soup With Chick Peas, Avocado and Chipotles

• 2 quarts defatted chicken broth
• 1 medium onion, preferably a white onion, finely chopped
• 2 garlic cloves, minced
• 3/4 cup diced carrot
• 1 1/2 cups (1 15-ounce can) cooked chick peas, rinsed
• Salt, preferably kosher salt, to taste
• 1 cup diced zucchini
• 1 large whole chicken breast or 2 boneless, skinless breasts, poached and shredded (about 4 cups shredded chicken)
• 2 chipotle chiles, rinsed, seeded and cut into thin strips
• 3 to 4 tablespoons chopped cilantro
• 1 medium avocado, sliced
• Lime wedges for serving

1. Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer.
2. Cover and simmer over low heat for 15 minutes.
3. Add the zucchini, and simmer for another 10 to 15 minutes, until the vegetables are tender and the broth fragrant but the zucchini has not lost all of its brightness.
4. Taste and adjust salt.
5. Just before serving, stir in the chicken, chipotles and cilantro, and heat through.
6. Ladle the soup into bowls.
7. Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.

chicken broth, onion, garlic, carrot, chick peas, salt, zucchini, chicken, chiles, cilantro, avocado, serving

Taken from cooking.nytimes.com/recipes/1012611 (may not work)