Mexican Chicken Lime Soup

I tweaked this original recipe by Rachel Ray to add lots more veggies. Yummy and spicy!

Yields: 4 servings
Time: Prep: 15 mins; Cook: 30 mins
Ingredients:
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
3 skinless, boneless chicken breasts, cut into 1/2-inch pieces
1 Tablespoon chili powder
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
1 cup leeks, chopped
2 bell peppers, chopped
2 medium zucchini, chopped
1 Tablespoon crushed red pepper
5 cups chicken broth
1/2 cup chopped fresh cilantro
1/4 cup lime juice
2 hass avocados, cut into bite-sized pieces

Directions:
1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken, sprinkle with chili powder, and cook, stirring, until golden, about 5 minutes. Stir in the chipotles, adobo sauce, leeks, peppers, zucchini, and crushed red pepper, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice.
2. Place 1/2 avocado in each of 4 soup bowls and pour in the soup.