3 corn tortillas
Vegetable oil
1/3 c. chopped green onions
2 c. cooked rice
1 (10 oz.) can Rotel tomatoes with chili peppers
1 c. cooked chicken, cubed
1 (4 oz.) can green chilies, undrained
4 c. chicken broth
Salt to taste
1 tbsp. lime juice
1/2 c. chopped tomato
1/2 c. avocado, cubed
4 slices lime

Cook onions in 2 teaspoons oil in Dutch oven. Add rice, Rote, chicken, chilies, and chicken broth; cover and simmer 20 minutes. Stir in salt and lime juice. Just before serving, pour into soup bowls. Top with tortilla strips.