Southwestern Chicken Soup

Place the chicken in a stockpot and fill with enough water to cover, at least 6 cups (so you have enough for stock). Bring to a simmer over medium heat, cover and cook for 15 to 20 minutes. Remove the chicken from the pot; reserve 5 cups of the stock and set aside. Let the chicken cool slightly and chop into bite-size pieces. Brown the bacon in the empty stockpot over medium-high heat. Add the potato cubes and stir until coated with the bacon drippings. Add the reserved chicken stock, picante sauce, onions and salt. Simmer, stirring occasionally, over medium-low heat for 45 minutes to 1 hour or until the potatoes are tender. Stir in the green chiles, green onions, corn and chicken, and heat through. Add crushed tortilla chips to soup bowls, ladle in the soup, and top with the cheese and avocado. Serves 6.