Chicken, Avocado & Chipotle Soup

The cool sour cream and corn will cool off the heat of chipotle, giving this soup a nice balance for a chilly night.
Ingredients:
3 cups cooked chicken, cut into bite-size pieces (preferably Costco roasted chicken)
4 cups homemade chicken broth
One 14.50 can tomato with juice
One 14.50 can white beans, drained
2 cups white corn
1 onion, chopped
2 cloves garlic, minced
1 tsp cumin
2 tbs fresh oregano, chopped
2 chipotle peppers with sauce, chopped
1 carrot, sliced
Salt and black pepper to taste

Garnish:
1 avocado, cut into small cubes
Fresh cilantro and green onions, chopped

Directions:
In a medium heavy sauce pan over medium heat, add 2 tbs canola oil. Stir in onion and garlic. Cook for 3 minutes and add cumin, chipotle, and oregano. Stir and cook about 3 to 4 minutes. Add tomato, chicken broth, corn, carrots, and beans. Bring to boil. Turn heat to simmer and let simmer for 10 minutes. Add cooked chicken and bring it back to boil. Arrange the green onions on the bottom of a serving bowl. Ladle hot soup on top. Sprinkle with cilantro and some lime juice.