Instructions: In a large stockpot, combine the chicken, salt, granulated garlic and onion. Add the water and bring to a boil. Let boil for 30 minutes. Remove chicken breasts and allow them to cool. When the chicken breasts have cooled, shred and place in a separate container, cover and set aside. Add rice to broth and set aside.

Peel the avocados and cut them into small pieces. Set aside. Cut each lime into 4 wedges. Set aside.

To serve: Place about 1 1/4 cups of chicken broth in a soup bowl, add about 3/4 cup shredded chicken, 2 tablespoons Pico de Gallo, 2 teaspoons (or more) of the special sauce and 3 tablespoons chopped avocado. Add juice from 1/4 lime; garnish with tortilla chips and serve.

This recipe yields 10 servings.

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