1 chicken (3 to 3 1/2 lbs) cut up
1 celery rib thinly sliced
2 med carrots chopped
2 med onions sliced
1 lrg garlic clove minced
1 tsp salt
1 tsp whole cumin seeds crushed
1/2 tsp dried oregano
2 sm dried red chilies crushed
6 cup water
2 cup cut green beans
1 cup canned diced tomatoes or 2 medium tomatoes, seeded, chopped
1/4 cup chopped cilantro
1 lrg avocado peeled, seeded, thinly sliced
Lime slices for garnish

Procedures :
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 a top each portion. Serve at once.
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Category : Soups