In a large pot, add the chicken, bay leaves, peppercorns, red pepper flakes (or chile de arbol), and salt. Cover with 8 cups water and bring to a boil, reduce to simmer, cover and cook for a good 45 to 50 minutes. Remove the chicken and strain the broth, set aside.
In the blender, combine the roma tomatoes, water(or broth), chipotles, onion, garlic, epazote, oregano, salt and pepper. Blend until smooth, taste for salt, set aside.
In a large pot, preheat 2 tablespoons of oil to medium/high heat for 2 to 3 minutes. Add the tomato mixture from blender, bring to a boil, reduce heat and cook for 5 minutes. Add the reserved chicken broth, stir well to combine, taste for salt. Remove all the meat from chicken, or leave as is, and add it it to the soup.
Add carrots, green beans, chick peas to the pot. Cook just until carrots soften then add the zucchini and cook for another 15 minutes, taste for salt. Ladle soup into bowls and garnish with avocado, panela cheese, cilantro and lime. Serve with warm corn tortillas or tostadas.