Chicken Tortilla Soup

Drizzle oil in a soup pot. Add diced onion and cook for 2 minutes. Add jalapeño and garlic, cook until onions are translucent. Add zucchini and potatoes and cook for 5-7 minutes. Make room for raw chicken in the pan and add it. Add bone broth, diced tomatoes, black beans, sweet corn, chickpeas/hominy, lime juice, cumin powder, chili powder, paprika, cayenne, salt, and pepper. Bring to a boil and simmer for 25 minutes, until chicken is cooked through. Remove chicken from the pot and shred it with two forks. Add the shredded chicken back into the soup and mix. Add 1/2 head of cilantro and cook for 1 minute. Crush your desired amount of tortilla chips on top and mix them in. Serve immediately with avocado, plain yogurt, and fresh cilantro on top. 

**Alternatively, if using pre-cooked chicken, add it in after all other ingredients and simmer for 15-20 minutes, then add cilantro and serve.