2 lb. chicken parts
7 c. chicken stock
2 onions; 1 quartered, 1 chopped
2 carrots; 1 quartered, 1 cut into 1/4 inch pieces
1 bay leaf
2 1/2 tsp. salt
2 tbsp. cooking oil
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dried oregano
1 zucchini, cut up
1 red bell pepper, diced
1 c. canned tomatoes, drained and chopped
1 avocado
1 1/2 c. fresh or frozen corn
1/4 tsp. fresh ground black pepper
1/3 c. fresh cilantro, chopped
3 tbsp. fresh lime juice

Using a large pot, add chicken, quartered onion, carrots, bay leaf, 2 tsp. salt. Bring to a boil, then simmer 45 minutes.

Cook chopped onions, garlic, cumin, and oregano in oil about 5 minutes. Add stock, diced carrots, zucchini, bell pepper, and tomatoes plus 1/4 tsp. salt. Bring to a boil, then simmer 10 minutes. Add corn and pepper.

Just before serving, stir in avocado, cilantro, and lime juice.