Poach chicken breast in a large pot of salted water until just cooked through and chill in the refrigerator. Pull or shred chicken once cooled.
Grill ears of corn on a medium high grill. Dice carrot and zucchini in large chunks.
Heat the oil in a large pot and sauté the onion until starting to caramelize, then add the garlic and stir briefly.
Add the tomatoes and chipotles. Stir for 1-2 minutes before adding the wine, stock, lime juice, salt and pepper.
Add chopped carrots and cook for 10 minutes and then add zucchini and cook for an additional 10 minutes.
Divide shredded chicken between bowls. Ladle soup over chicken, and top with diced avocado, tortilla strips, cilantro and La Vaquita® Queso Fresco.