Lightly spray a large saucepan or Dutch-oven with cooking spray. Cook the chicken over medium-high heat for 5 minutes, or until browned, stirring occasionally.

Meanwhile, chop the bell pepper, celery, and onion. Mince the garlic. Wearing disposable gloves, chop the jalapeno, discarding the ribs and seeds for less heat. Stir into the chicken and cook for 3 to 5 minutes, or until tender, stirring frequently.

While the vegetables cook with the chicken, seed and chop the tomatoes. Stir into the chicken mixture with the broth, corn, cilantro, lime juice, chili powder, and cumin. Bring to a boil, still over medium-high heat. Reduce the heat and simmer for 10 minutes.

Meanwhile, crush the tortilla chips and thinly slice the avocado.

When the soup is ready, sprinkle with the chips and Mexican blend cheese. Garnish with the avocado.