Mexican Chicken Soup

This is a recipe I made last night since Dave is sick with a nasty cold. It is DELICIOUS! I could have eaten the whole pot---which I pretty much did before I remembered to take a picture of it. So, I nabbed the photo off the website. And I just tweaked it to what I had in the pantry.

1 1/4 lb chicken, cooked and diced
1 packet taco seasoning mix
1 T oil
1/2c. onion, chopped
1/2c. celery, chopped
2t. ground cumin
1/4 t. black pepper
1c. water (I used what was left from boiling the chicken)
3 (14oz) cans chicken broth
1 can diced tomatoes with green chilis (drained)
1 can corn, drained (or 1c frozen)
2 T. chopped fresh cilantro
Juice of 1 lime
1 c. cheese (I used colby/monterey jack)
1c. tortilla chips (I sliced up some corn tortillas and fried them)
1 avocado, diced

Cook onion and celer in oil until soft. Add water, broth, and seasonings and simmer 30 minutes for flavors to distribute. Add chicken, tomatoes, corn, cilantro and lime juice. Bring to a boil and simmer 5 minutes. Serve soup topped with chopped avocado, tortilla chips, and cheese.

I also accompanied it with my mom's corn "bread" recipe. It's more like corn cake--but absolutely delicious. And not so figure-friendly.

Corn Bread

2c. bisquick
1c. sugar
2T corn meal
1/2t. baking soda
1c. margarine (melted, and room temp)
2 eggs
1 cup milk

Mix all ingredients together, making sure butter is not hot (to keep eggs from separating). Bake in 9x13 pain at 350degrees for 30 minutes.