Yucatan - Style Chicken And Vegetable Soup - cooking recipe

Ingredients

1 large onion, chopped
3 -4 garlic cloves, chopped
1 tablespoon extra virgin olive oil
1 -2 chipotle chile in adobo, chopped (canned)
3 medium carrots, chopped
5 cups chicken broth or 5 cups turkey stock
2 cups coarsely chopped tomatoes
1/8 teaspoon kosher salt
1 lb chopped cooked chicken
2 medium zucchini, chopped
2 tablespoons chopped fresh cilantro
optional garnish
1/3 cup sour cream
1 avocado, pitted, peeled, and chopped
1 lime, cut into wedges
2 tablespoons chopped fresh cilantro

Preparation

In a 4-quart Dutch oven, heat oil over medium-high heat.
Add onion, saute for 3 minutes.
Add garlic, and chipotle peppers. Cook and stir for 3 minutes.
Add carrots. Cook and stir for 4 minutes more.
Add broth, tomatoes, zucchini,and salt.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Add turkey, and chopped cilantro, cover and cook for 5 minutes more.
Place in bowls.
Serve with optional garnishes (avocado, lime wedges, and cilantro sprigs)on the side.