Mexican Chicken Lime Soup

I found this recipe in my September Rachael Ray magazine and had to try it...I can't resist a tortilla soup recipe. It was light and had a great flavor to it from the chiles. A great lunch to share :-)!

Ingredients:
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
6 skinless, boneless chicken thighs, cut into 1/2-inch pieces (I used 1 can chicken)
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce (I took the seeds out to make it less spicy and it was just right for me!)
6 cups chicken broth
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
1 hass avocado, thinly sliced lengthwise into 12 pieces
Crushed tortilla chips

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 and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
2.Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.