Hearty Mexican Chicken Soup

4 dried ancho chiles, wiped with a damp cloth
2 cups boiling water 4 cups low sodium chicken broth
1 pound skinless, boneless, chicken breasts
1 onion, chopped
1 1/2 teaspoons dried oregano
1/4 teaspoon black pepper
2 Tablespoons olive oil
1 pound zucchini, cut into 1/2 inch pieces (3 cups)
1 can (15 oz) no salt added pinto beans, drained and rinsed
1/4 teaspoon coarse sea salt
1 Tablespoon fresh lime juice
1/4 cup hulled pumpkin seeds, toasted

1. In a heatproof bowl, combine chilies and water.  Let soak about 30 minutes.  Reserve soaking liquid.
2. Bring broth to a simmer in 2 quart saucepan.  Add chicken, and simmer gently, covered. until chicken is just cooked through, about 15 minutes.  Transfer chicken to bowl with slotted spoon, and let cool; shred.  Reserve broth.
3. Stem and seed chilies, and transfer to blender.  Add reserved soaking liquid, onion, garlic, oregano, and pepper.  Puree until smooth.
4. In 5 quart pot, heat olive oil over medium heat until it simmers, then carefully add chile puree (it will splatter) and cook, stirring frequently, until thickened, about 10 minutes.  Add reserved broth, zucchini, and beans.  Simmer, covered, until zucchini is tender, about 10 minutes.
5. Stir in cooked chicken, salt and lime juice, and simmer, just until chicken is heated, about 2 minutes.  Top each serving with a generous teaspoon of pumpkin seeds.  Makes about 10 cups.

Tim's Notes:  After stemming and seeding the soaked chilies, be sure to strain the reserved soaking liquid to remove chile seeds.  Pumpkin seeds can be toasted in a 350 degree oven for about 3-5 minutes.