Mexican Vegetable Bowl Serving Size : 6 * 4 Teaspoons olive oil * 3 Medium onions -- Chopped * 2 Medium carrots -- Sliced * 2 Cloves garlic -- Crushed * 1 Jalape?o pepper -- Seeded And Minced * 12 Ounces red potatoes -- Scrubbed And Diced * 1 (14.5-Ounce) Can vegetable broth * 4 Cups water * 2 Cups Frozen corn -- Thawed * 1/2 Teaspoon lime Zest * 1/3 Cup fresh lime juice * 1 Cup Loosely Packed Chopped cilantro * 1 Haas avocado -- Diced Baked, Broken corn Chips -- For Garnish