INGREDIENTS

2 1/2 pounds chicken breast (or use a whole chicken)  
2 large carrots, diced
2 zucchinis, diced
4 ears corn
3 tablespoons corn oil
2 1/2 cups of onion, copped
1 1/2 teaspoon garlic, minced
2 1/2 cup tomatoes, diced
2 canned chipotle peppers in adobo sauce, minced
1/2 cup white wine
1 gallon chicken stock
2 tablespoons of lime juice
1 tablespoon of salt
2 avocados, diced
1 cup La Vaquita® Queso Fresco
Chopped cilantro
Fried tortilla strips

DIRECTIONS

1. Poach chicken breast in a large pot of salted water until just cooked through and chill in the refrigerator. Pull or shred chicken once cooled.
2. Grill ears of corn on a medium high grill. Dice carrot and zucchini in large chunks.
3. Heat the oil in a large pot and sauté the onion until starting to caramelize, then add the garlic and stir briefly.
4. Add the tomatoes and chipotles.  Stir for 1-2 minutes before adding the wine, stock, lime juice, salt and pepper.
5. Add chopped carrots and cook for 10 minutes and then add zucchini and cook for an additional 10 minutes.
6. Divide shredded chicken between bowls.  Ladle soup over chicken, and top with diced avocado, tortilla strips, cilantro and La Vaquita® Queso Fresco.

NOTE - you can freeze the soup after step 5 (without corn on cob)