Chicken Mole Soup

Chicken Mole Soup
Serves 6

2 lbs boneless-skinless chicken thighs, cubed
3 cloves garlic, minced
2 chipotle peppers + adobo, minced
1 little box mole sauce (not paste)
4 cups chicken stock
1 can fire-roasted tomatoes, undrained
3 cups cubed potato or yucca
3 cups cubed zucchini
1 can black beans, drained
1 cup corn
1 large avocado, diced
juice of 1 lime
1 small red onion, raw, chopped fine
big handful cilantro, chopped

Start by cooking garlic and peppers until fragrant. Add chicken. season, and cook until no longer raw on the outside. Add mole and boil for a minute.

Add stock and tomatoes, bring to a boil, and simmer 45 minutes (1 hour if using potatoes). Add yucca and simmer 30 minutes (20 minutes for potatoes). Add beans and zucchini and cook 5 minutes.

Add corn, bring to a boil, and add remaining ingredients.