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Southwestern Chicken Soup

1 med. onion chopped
3 garlic cloves minced
4 cups chicken broth
1/4 cup uncooked white rice
1 16 oz can Great Northern beans rinsed and drained
1 15 oz can petite diced tomatoes with juice
1 tsp ground cumin
1/4 tsp cayenne pepper or to taste
1 whole boneless skinless chicken breast (about 3/4 lb) poached and shredded
1/4 cup chopped fresh cilantro
salt and pepper to taste
1 med tomato chopped
1 small avocado peeled and diced
1 Tbsp fresh lime juice

Cook onion and garlic in a large saute pan with a little canola oil for about 3 min. Add broth, rice, beans, canned tomatoes, cumin, and cayenne pepper. Bring to boil and simmer for 15 min. Stir in chicken, cilantro, salt and pepper and heat thoroughly (5-10 min.) Remove from heat and stir in tomato, avocado, and lime juice. If soup is too thick, add a little water. Serves 4

I like to serve this yummy soup with cheese quesadillas. I make mine with flour tortillas, cheddar cheese, diced tomatoes, chopped green onion, diced green chiles, salsa and sour cream. Quick and delicious!