1 (4-pound) chicken, cut up
large celery stalks, each cut into thirds
3 medium carrots, each cut into thirds
2 medium onions, unpeeled and each cut into quarters
10 sprig(s) cilantro
2 bay leaves
1 teaspoon(s) whole black peppercorns
8 (2 1/2 pounds) medium all-purpose potatoes
1 can(s) (15 1/4- to 16-ounce) whole-kernel corn, drained
2 teaspoon(s) salt
1/4 cup(s) fresh lime juice
1/4 cup(s) chopped fresh cilantro
2 medium avocados, cut into 1/2-inch cubes, for garnish
tortilla chips, lime wedges, cilantro sprigs, for garnish
In 8-quart Dutch oven or saucepot, combine chicken, celery, carrots, onions, cilantro sprigs, bay leaves, black peppercorns, 3 whole peeled potatoes, and 10 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 35 to 45 minutes until chicken and vegetables are tender.
Remove chicken and potatoes to separate bowls.
Pour broth through sieve into large bowl. Skim fat from broth and return to Dutch oven; discard vegetables. With potato masher, mash potatoes with 1 cup broth; stir mashed-potato mixture into broth in Dutch oven.
Peel and dice remaining potatoes. Add potatoes to broth; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are fork-tender.
Meanwhile, discard skin and bones from chicken; cut chicken into bite-size pieces. Stir chicken, corn, and salt into broth; heat through.
Just before serving, stir lime juice and chopped cilantro into soup. Serve soup with garnishes.