Mexican Soup

Soup:

• 6 cups chicken broth
• 1 cup water
• 1 1/4 lb chicken shredded
• 3 extra large chicken bouillion cubes
• 1 tbl spoon olive oil
• 2 teaspoon granulated garlic
• 2 teaspoons ground cumin
• salt and pepper
• 1/2 large white onion chopped
• Tomatoes chopped up

Additional from other receipes
   Lime juice
   chili powder

Rice:

• Chicken Broth
• 1 cup rice
• 1 teaspoon chilli powder

Garnish:

•  avocado
• fresh cilantro

Directions:

• Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
• Bring 2 cups chicken broth, Tomatoes, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
• Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.