Mexican Chicken and Rice Soup

Throughout this Fall/Winter you will see a lot of soups, chilis and stews from me.  They are easy, comforting and warm you to your core on those chilly winter nights. Not to mention they feed a crowd and leftovers are easy to freeze and take out at a later date.
This soup is full of flavor, low carb and low sodium.  If you can, cook your chicken in a crock pot so it's easier to shred but if you don't have time, just cook it on a low boil in some chicken or veggie broth on the stove; that is what I did because I didn't know I was making it until I left work.
This would be a great alternative to tacos on taco tuesday! Its really tasty, healthy and fast for you busy families!

**Ingredients**

2 Chicken breast shredded

1 Can petite diced tomatoes

1 Can low sodium black beans

1/2 Yellow onion chopped

1 Garlic clove minced

1 32 oz Swanson Tortilla flavored broth

Juice of 1/2 a lime

1 Cup cooked brown rice

Good handful of cilantro roughly chopped

Avocado slices

1. In a med sized pot add your chicken breast and cover with veggie or chicken broth.  Lightly boil chicken for about 20 minutes.
2. While your chicken is cooking make your rice. Once its done just turn off heat. (Cooking time will vary depending on what kind you get)
3. When the chicken is done, set aside and let cool.  When cooled, shred with a fork.
4. Drizzle olive oil in large pot over med heat.  Saute onion until tender then add garlic.
5. Add black beans, tomatoes, chicken, lime juice, half of cilantro, and stock.  
6. Stir together and let simmer for about 10 min.  
7. Serve over rice and top with cilantro and avocado slices.