Pico De Gallo Guacamole Chowder

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon cumin powder
• 3 tablespoons olive oil, divided
• 1 (6.8-ounce) package Rice-A-Roni Spanish Rice
• 2 (14-1/2-ounce) cans chicken broth
• 1-1/2 cups prepared medium salsa
• 1 cup frozen or canned corn, drained
• 1 (14-1/2-ounce) can diced tomatoes, undrained
• 2 large avocados, peeled, seeded and cubed
• 1/4 cup fresh lime juice
• 1/2 cup chopped fresh cilantro
• Garnish
• 1 cup tortilla chips
• 2 green onions, thinly sliced
• 1 tablespoon grated lime peel

Preparation Steps

1. In large saucepan, saute chicken, onion, garlic and cumin powder in 2 tablespoons olive oil, over medium-high heat, 5 minutes or until chicken is browned. Remove from saucepan. Set aside.
2. In same saucepan, saute rice-vermicelli mix with remaining 2 tablespoons oil until vermicelli is golden brown. Add chicken mixture, broth, salsa, corn, tomatoes and Special Seasonings. Bring to a boil. Reduce heat to low. Cover; simmer 20 minutes or until rice is tender.
3. Toss avocado cubes with lime juice and cilantro. Add to chowder. Serve with tortilla chips, sliced green onion and grated lime peel.

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