Mexican Lime Chicken Soup
Heat the oil in a large saucepan over medium heat. I used my dutch oven for this. Add the garlic and onion. Cook until starting to brown. Turn the heat up to medium high, push the onions and garlic to the side, and add the chicken pieces. Cook until browned, 5 minutes or so. Stir in the chipotles, adobo sauce, broth, corn and beans. Lower heat and simmer at least 15 minutes. I prefer 45. Skim any foam off. Stir in lime juice, cilantro, salt, and pepper. Serve with avocado, tortilla chips, and a plop of sour cream if desired.