Mexican Chicken Soup {Caldo de Pollo}

large (whole roasting chicken, giblets removed)

large carrots (scrubbed and trimmed)

large onions (peeled and halved)

garlic (peeled but left whole)

fresh jalapeno peppers (scrubbed and pierced several times with a knife)

stems of cilantro

cider vinegar

Optional but tasty: 2 dried chile peppers (guajillo or ancho, preferably, wiped clean with a damp cloth)

batch of the broth (strained of the solids)

Yukon gold potatoes (scrubbed and diced into 1/4-inch cubes)

or 3 carrots (scrubbed and diced into 1/4-inch cubes)

kosher salt

meat from the chicken that simmered in the broth

additional kosher salt

large sweet onion or mild white onion (peeled and diced into 1/8 to 1/4-inch cubes)

limes (separated: 2 juiced and one sliced into wedges)

kosher salt

cilantro leaves (coarsely chopped)

fresh jalapeno (scrubbed and thinly sliced into rounds)

ripe avocado (halved, pitted, and cubed)