| 8 | c | Chicken broth |
| 1 | | Whole chicken breast with skin and bones, 1-1/4 lbs |
| 1 | | Onion; halved lengthwise and sliced thin lengthwise |
| 1 1/2 | tb | Vegetable oil |
| 2 | | Carrots; cut into 1/8-inch-thick slices |
| 1 | | Zucchini; cut into 1/4-inch-thick slices |
| 1 | cn | (19-ounce) chick-peas; rinsed and drained (about 2 cups) |
| 2 | | Drained canned whole chipotle chilies inadobo; (available at Mexican and Hispanic markets and some specialty foods shops), rinsed, seeded, and cut into strips (wear rubber gloves) |
| 1 | | Avocado; (preferably California) for garnish |
| 8 | | Lime wedges for garnish |
