2 Tablespoons extra virgin olive oil
1 onion, chopped
4 cloves fresh or roasted garlic, minced
80 oz chicken broth, 2 1/2 cartons of the 32 oz
10 oz can diced tomatoes
7 oz can diced green chilies
4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper (I used half of a rotessarie chicken)
2 1/2 Cups cooked rice of choice, I used basmati
1/4 Cup fresh lime juice
2 teaspoons ground cumin
1/8 tsp cayenne pepper
Pinch of salt and pepper to taste
1 bunch of fresh cilantro, chopped
Fresh diced avocados, drizzled with lime juice
1. Place oil into a large dutch oven over medium heat. Saute onion for 8 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.
2. Serve soup with fresh diced avocado on top. 10-12 servings
