tex-mex chicken soup

Ingredients

• 2 medium russet potatoes, peeled & cut into 1/2-inch chunks
• 1 pound chicken breast halves, skinless and boneless, cut into quarters
• 1 pound chicken thighs, skinless and boneless, cut into halves
• 4 cups chicken broth, low salt & low fat
• 3 large celery stalks, thinly sliced
• 1 - jalapeno chile, finely chopped
• 2 teaspoons cumin, ground
• 1 clove garlic, crushed with press
• 2 cups frozen corn, thawed
• 1/2 cup cilantro leaves, lightly packed, finely chopped
• 1 tablespoon lime juice
• 1 - ripe avocado, peeled and chopped
• - salt & pepper to taste