1 (10.5-ounce) can diced tomatoes with green chilies, un-drained
1 cup cooked chicken breast, cubed
1 (4-ounce) can chopped green chilies, un-drained
1 tablespoon lime juice
salt, to taste
tortilla chips
½ cup tomato, chopped
½ avocado, cut into small cubes
4 lime slices, for garnish
fresh cilantro, for garnish
Directions
Heat Dutch oven or large saucepan coated with cooking spray over medium-high heat until hot. Add onions; cook and stir until tender. Add broth, rice, tomatoes and juice, chicken and chilies. Reduce heat to low; cover and simmer 20 minutes. Stir in lime juice and salt.
Just before serving, pour into soup bowls; top with tortilla chips, tomato and avocado. Garnish with lime slices and cilantro.
