Chicken Soup with Latin Flavor

Chicken Soup With Latin Flavor

1 Tbs. vegetable oil
2 cloves garlic , chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
1 medium onion, chopped
1/2 jalapeño chile with seeds, thinly sliced
1 tsp. ground cumin
1 carton (32 ounces) chicken broth (4 cups)
1 1/2 cups water
1 cup white corn
2 Tbs. fresh lime juice
2 cups cooked shredded chicken
1/2 cups loosely packed fresh cilantro leaves, coarsely chopped
2 plum tomatoes, cut into 1/2-inch pieces
1 ripe medium avocado, cut into 1/2-inch pieces
Lime wedges
Tortilla chips

In 5- to 6-quart saucepot, heat oil over low heat until hot. Add garlic, carrots, celery, onion and jalapeno, and cook, covered, 8 to 10 minutes or until they are tender, stirring frequently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable mixture; cover saucepot and heat to boiling over high heat.
Stir corn, lime juice, chicken pieces, and chopped cilantro into broth mixture in saucepot; heat to boiling over high heat. Remove saucepot from heat; stir in chopped tomatoes.
Ladle soup into 4 warm large soup bowls; sprinkle with avacado pieces. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like


(From the house of...Good Houskeeping Magazine- lol!)