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Chicken and Vegetable Soup with Fresh Salsa

2 chicken thighs
2 potatoes -- peeled and diced
2 ear of corn
3 cups fat-free chicken broth or bouillon
4 to 5 fresh mushrooms -- sliced
1/4 teaspoon salt


Fresh Salsa
1 small tomato -- diced
1 jalapeno chile -- chopped
1 green onion -- chopped
1/2 small avocado -- peeled, pitted and chopped


Remove and discard skin and bones from chicken; 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 all ingredients in a small bowl. Spoon soup into individual bowls. Top each serving with salsa.

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