Remove skin and bones from chicken and shred meat.
In a Dutch oven or large soup pot, heat oil over medium heat the add onions, carrots and green beans. Cook until onions are softened about 3 minutes. Add zucchini, garlic, chipotle chilies, and thyme and cook 1 minute more. Add broth, chickpeas and chicken to pot and bring to a simmer to slow cook. Partially cover and let simmer 1 hour.
Dissolve 2 tsp cornstarch in 1 Tbsp water. Stir into simmering soup to thicken slightly.
To serve, garnish soup with your choice of cilantro, avocado, radish, cheese and lime wedges.
Notes
If you’re sensitive to spice, use only one or two chipotles in adobo.