Chicken Tortilla Soup

Recipe by: Allyson Linscott 

                                                                                   
Ingredients

                                              

2 breast of chicken fully cooked and cubed or shredded

2 cans of diced tomato, onion, pepper blend

1 medium can of diced green chilies (I use the non-fire roasted)
2 cups of cooked brown rice
2 cartons of chicken broth
2-3 cups  water (depends on liquid level in pot)
1 bag of tortilla chips
1 block of cheddar/jack blend cheese (you will only need enough to top soup)
1 avocado
1 lime

Directions

Cook chicken until no longer pink.
Add chicken, tomato blend, chilies, chicken broth, and water to pot.
Bring to a boil and let simmer for about 15 minutes.
Meanwhile cook the rice.
Add cooked rice to soup mix and simmer for about 5 minutes.
Serve into bowls and top with chips, cheese, and lime.