tex-mex chicken soup

Ingredients For tex-mex chicken soup

• 2 md

  russet potatoes, peeled & cut into 1/2-inch chunks
• 1 lb

  chicken breast halves, skinless and boneless, cut into quarters
• 1 lb

  chicken thighs, skinless and boneless, cut into halves
• 4 c

  chicken broth, low salt & low fat
• 3 lg

  celery stalks, thinly sliced
• 1

  jalapeno chile, finely chopped
• 2 tsp

  cumin, ground
• 1 clove

  garlic, crushed with press
• 2 c

  frozen corn, thawed
• 1/2 c

  cilantro leaves, lightly packed, finely chopped
• 1 Tbsp

  lime juice
• 1

  ripe avocado, peeled and chopped
• salt & pepper to taste