1 onion, chopped
4 cloves fresh or roasted garlic, minced
80 oz (10 c) chicken broth (I use the reduced salt bullion cubes)
10 oz can Rotel tomatoes, mild
7 oz can diced green chilies
4 medium chicken breasts, shredded2 1/2 cups cooked rice
1/4 cup fresh lime juice
1 1/2 tsp ground cumin
Pinches Kosher salt
fresh cracked black pepper
1 bunch fresh cilantro, chopped
3 diced avocados, drizzled with lime juice
1 cup shredded cheddar cheese
1. Cook chicken in a crockpot; shred.
2. Spray a large skillet over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomatoes, 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.
3. Serve soup with fresh diced avocado, shredded cheese.