Chipotle Chicken Soup

This is a new version of my previous soup, but this one is compliant with Whole 30, meaning it has no beans, potatoes, or products containing sugar. I simply replaced the beans with a diced summer squash and carrots for extra vegetables and it was just as good, if not better than the original.

• 1  purple onion, peeled and chopped
• 2 stalks of celery, chopped
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 chopped chipotle chilies in adobo sauce OR 1 Tablespoon chipotle powder
• 1 cup of diced yellow summer squash
• 1 can of petite diced tomatoes
• 20 oz skinless, boneless chicken thighs, trimmed of visible fat
• 2 cans low-sodium chicken broth (I used my own bone broth)
• 1 teaspoon ground cumin
• 1 Tablespoon of Taco seasoning-I used Penzeys which uses just various spices.
• 1 tablespoon olive or coconut oil
• 2 teaspoon sea salt
• ½ cup chopped fresh cilantro leaves
• 1 lime, quartered

1. To a 5-qt slow cooker, add onion, carrots, celery, garlic, and chipotle chiles. Stir to combine. Top with squash and can of  tomatoes. 
2. Heat a large nonstick skillet on medium-high. Add oil and let warm. Add chicken and cook for about 2 minutes per side, until lightly browned. Transfer chicken to slow cooker. To skillet, add broth, scraping up any browned bits with a spoon; pour broth over chicken. Sprinkle with cumin and taco seasoning. Cover and cook on low for 6 to 7 hours, or until chicken is no longer pink in center. (Alternatively, cook on high for 3 to 3 ½ hours.)
3. Gently remove chicken from slow cooker. Turn off heat and let stand, uncovered, for 15 minutes to absorb flavors and thicken slightly. (NOTE: Do not stir as vegetables are tender.) Tear apart chicken in small pieces and return to crock pot. Gently fold together.  Sprinkle with salt and cilantro and serve with lime wedges.