Caldo de Pollo

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1. 1
   In a large pot, combine the chicken, onion, garlic, chickpeas (if using), mint, and salt. Add water to cover by at least 1 inch. Bring to a simmer over medium heat and cook until the chicken is fully cooked through, about 45 minutes. Transfer the chicken to a plate and let it cool enough to handle. Shred or pull the chicken meat off the bone and return the meat to the pot.
2. 2
   Add the carrots, potatoes, and chayote to the pot and cook until the carrots are tender, about 10 minutes. Add the zucchini and adjust salt. Cook until the zucchini is tender but still bright, 2–3 minutes. You can refrigerate for up to 5 days or freeze up to 1 month in an airtight container.
3. 3
   To serve: Top the soup with onion, serrano, cilantro, and avocado. Serve with Key lime wedges on the side for squeezing. Accompany with tortillas.