Directions

1. Pour the chicken broth into a small saucepan over high heat. When the liquid comes to a boil, add the chicken. Reduce the heat to low. Simmer for about 10 minutes, or until the chicken is cooked through.
2. Use a slotted spoon to transfer the chicken to a plate and set aside to cool. Set aside the chicken broth.
3. Meanwhile, cook the bacon and onion in a large saucepan or Dutch oven over medium heat for about 4 minutes, or until the onion is tender.
4. Transfer the chicken broth to the large saucepan. Bring to a boil over high heat. Add the potatoes and thyme. Reduce the heat to medium-low. Cover and cook, stirring occasionally, for about 5 minutes, or until the potatoes are just tender. Remove the pan from the heat.
5. Use your fingers to shred the chicken. Add to the soup. Stir in the half-and-half and corn. Cook, stirring over low heat for 5 minutes. Add the pepper and salt to taste.
6. In a small bowl, stir together the avocado and lime juice. Add to the soup. Stir in the tomatoes and parsley.
7. Serve immediately with lime wedges on the side. Suggest that guests drizzle the soup with more lime juice to taste.