Cafe Rio Soup

2 qt. chicken broth plus 1 qt. water
1 store-bought roast chicken
3 Tbsp. veg oil
2 large onions, diced
2 large carrots, sliced
2 large celery stalks, slicked
1 tsp. dried thyme leaves
Bring broth and water to simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin & bones; reserve meat. Add skin & bones to simmering broth. Reduce heat to low; partially cover and simmer until bones release their flavor, 20-30 minutes. Strain broth – discard bones and skin. Return to burner on med-high. Add oil, onions, carrots and celery. Sauté until soft, about 8-10 minutes. Add chicken, broth, and thyme. Bring to a simmer. Add the following and simmer 10-20 minutes:
1 cans black beans, drained
1-2 cans corn
1 can diced toms
1 jalapeno pepper, stemmed, seeded and minced
2 Tbsp. ground cumin
2 tsp. chili powder
Before serving add: ¼ c. chopped fresh cilantro
Add S&P to taste. Serve with tortilla chips, grated cheese, avocado, and lime wedges.