Put the chicken breasts, half the scallions, the rest of the cilantro (not the cup of leaves!), the garlic cloves, 1/2 tsp. cumin seeds, and 1/4 tsp red pepper flakes in the large saucepan.
Add 8 cups chicken broth.
Put the pan over high heat and bring to a boil.
Reduce the heat so the broth is simmering and cook the chicken breasts, which will take about 15 minutes. Partially cover.
While the chicken is cooking, cut the avocados in half and remove the pit.
Cut the avocados into 1/2-inch cubes. Put them in a small serving bowl.
Squeeze half the lime over the avocados.
Peel and cut the potatoes into 1/2-inch cubes.
Check the chicken. If it is cooked, turn off the heat under the pan.
Remove the chicken breasts.
With a strainer, remove the garlic, the onions, the spices, and the cilantro and discard.
Taste the broth, and add salt if necessary.
Add the potatoes to the broth and bring to a boil over high heat.
Reduce the heat so the potatoes are simmering, and cook until they’re almost tender, about 10 minutes.
As soon as the chicken breasts are cool enough to handle, shred them.
Check the potatoes. If they are nearly tender, add 1-1/2 cups frozen corn to the broth, along with the rest of the scallions, and the asparagus.
Increase the heat if you have to, to keep the broth at a lively simmer.
Get someone to set the table.
When the asparagus is tender, squeeze the other half of the lime into the soup.
Add the shredded chicken to the soup.
Coarsely chop the cup of cilantro leaves and stir them into the soup.
Taste for seasoning. If it tastes great, you’re ready to eat!
Take the soup to the table, along with the rice cakes or bread, and the avocado, which goes into the soup as a garnish. Don’t forget the wine.
