4 chicken breasts (or 1 fryer)
10 c. chicken broth (or 3 qt. water)
1 peeled and quartered onion
3 cloves peeled and sliced garlic
6 pepper corns
1-2 tsp. salt
1/2 tsp. oregano
1/2 chopped onion
1 lg. fresh, mild green chili, seeded and chopped
2 chopped tomatoes
2-3 limes
1/2 c. cilantro leaves
2 sm. zucchini, cut in half lengthwise and sliced in 1/2 inch chunks)
Corn, cut off 1-2 fresh cooked ears or some frozen
2 avocados, peeled and sliced
Tortilla chips (or freshly fried corn tortilla wedges)

Place chicken broth, onion, garlic, pepper corns, salt, and oregano in large soup pot. Bring to a boil; cover and simmer for 30 minutes (longer for whole chicken). Remove chicken, cool, and leave in large chunk. Saute chopped onion and chili; add tomatoes and cook briefly until soft. Add to the soup and bring to a boil. Add juice of limes, plus a squeezed half (optional). Add zucchini. Reduce heat and simmer for 20 minutes. Remove lime half, chicken, corn, and cilantro. Simmer 10 minutes. To serve: Pass avocado slices and tortilla chips for each to add to their soup.