In a large bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave on high 5 minutes or until tender. Drain & transfer potatoes to bowl of 7-8 quart slow cooker.
Add to slow cooker, chicken, broth, celery, jalapeno, cumin, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Replace lid and cook on low 4 hours or until chicken is cooked through (165 degrees F) but not soft.
Transfer chicken to a cutting board. Using two forks, pull chicken into bite-size pieces. Return chicken to slow cooker.
Stir corn, cilantro and lime juice into soup. Divide among serving bowls. Top with avocado.