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Coat a large saucepan with olive oil over medium-
high heat, add onion and zucchini and sautee until
tender, about 3 minutes. Add the garlic, chili
powder, cumin, chipotle chile powder, salt and
pepper and stir until fragrant. Pour in stock and
bring to a boil. Add the shredded chicken, reduce
the heat to medium and simmer until the chicken is
heated through. Add the lime juice and taste for
seasoning. Ladle into bowls and top with and
desired garnishes.
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