1. Place first 6 ingredients in a large stockpot. (Chicken should be covered by 1 inch of liquid.) Bring to a boil over high heat. Reduce heat, and simmer 1 hour or until chicken is cooked through. Transfer chicken to a plate, and set aside.
2. Add squash and next 4 ingredients to pot. Simmer 20 minutes or until vegetables are cooked al dente.
3. Shred chicken, and add to vegetables in pot. Simmer 5 minutes or until chicken is heated through. Remove bay leaf, and discard. Stir in cilantro; season with salt and pepper. Garnish each serving with lime wedges.