Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     chicken thighs
  2                     potatoes -- peeled and diced
  2               ears  corn
  3               cups  fat-free chicken broth or bouillon
  4                     fresh mushrooms -- sliced
     1/4      teaspoon  salt
  1              small  tomato -- diced
  1                     jalapeno chile pepper -- chopped
  1                     green onion -- chopped
     1/2         small  avocado -- peeled/pitted/chop

Preparation:

Remove and discard skin and bones from chicken (or just use chicken breasts); finely chop. Combine chicken and potatoes in a 3 1/2 quart slow cooker. Remove husks and silk from corn. Cut off kernels and add to slow cooker. Stir in broth, mushrooms, and salt. Cover and cook on LOW about 4 hours or until potatoes are tender. Prepare salsa: Combine last 4 ingredients in a small bowl. Spoon soup into individual bowls. Top each serving with salsa.

Nutritional Information:

240 Calories (kcal); 12g Total Fat; (42% calories from fat); 12g Protein; 24g Carbohydrate; 39mg Cholesterol; 186mg Sodium