Mexican Cold-Front Soup - Chef Rusty

Ingredients

• 12 cups chicken stock
• 4 bone-in, skinless chicken thighs
• 12 oz chorizo
• 2 tbsp. olive oil
• 5 stalks celery
• 1 large onion
• 1 red bell pepper
• 1 green bell pepper
• 2 ears corn (kernels only)
• 2 pasilla chilies
• 2 teaspoons granulated garlic
• 1 tablespoon cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 2 tablespoons salt
• 1 tablespoon freshly ground cracked pepper
• 3/4 cup long grain rice
• Zest of two limes
• Juice of three limes
• 4 small tomatoes
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 green onion
• 3 tablespoons cilantro
• 1 lime ((garnish))
• 2 avocados ((garnish))
• tortilla chips ((garnish))