1/2 lb. chicken breast, boneless and skinless
4 cups chicken stock
juice of 3 limes
1/2 cup tomato juice
1/2 cup chopped red bell pepper
1 tsp. chopped green chilies
1 jalapeno, chopped
1/4 cup cilantro, chopped
2 tsp. Worcestershire sauce
3 green onions, chopped
1/4 cup rice
1/4 cup corn
1 avocado per each bowl (diced small)
1 cup mixed Mexican cheese (shredded)
1 tsp. minced garlic
1/2 tsp. ground black pepper
salt to taste
Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.
While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips.
Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes.
Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.)