Instructions: In a large stockpot, combine chicken, celery, carrots, onions, garlic, salt, cumin seeds, oregano, chilies and water. Bring slowly to a boil; cover, reduce heat and simmer until chicken is very tender, 2 to 2 1/2 hours.

Remove chicken, discarding bones and skin. Cut meat into chunks; cover and refrigerate until needed.

To remove fat from broth: Let broth to cool briefly; refrigerate several hours or overnight to allow fat to congeal on the surface. Remove and discard congealed fat.

Bring defatted broth to a boil. Add green beans; cook, uncovered, for 5 minutes. Add chicken; reduce heat. Cook until heated through, 3 to 5 minutes. Taste; add salt if needed. Gently stir in tomatoes and cilantro.

Ladle soup into warmed bowls; float 2 or 3 avocado slices and a slice of lime atop each portion. Serve at once.

This recipe yields 6 servings.

Comments: A floating garnish of avocado and lime slices gives a fresh taste to this chunky Mexican sopa (soup).

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