1 can (4.5 oz/127 mL) chopped green chilies, undrained
2 tbsp (30 mL) lime juice
Salt, to taste
1 cup (250 mL) diced tomato
1 firm ripe half avocado, cut into small cubes
In Dutch oven or large saucepan over medium-high, heat oil. Add onions; cook 2 minutes, stirring often. Add broth, rice, tomatoes and juice, chicken and chilies. Reduce heat to low; cover and simmer for 20 minutes.
Stir in lime juice and season with salt. Just before serving, pour into soup bowls; top with tortilla chips, tomato and avocado. Garnish with lime slices and cilantro.
Garnish with fresh lime slices, cilantro and cheese if desired