Mexican Chicken Soup

Mexican Chicken Soup 5 medium chopped tomatoes 1 medium chopped white or yellow onion 1 medium chopped red, yellow or green bell pepper (yellow or red for sweeter flavor) 1/4 c fresh chopped cilantro 2 small diced jalapeno peppers (fresh or from the jar) 1/4 c fresh lime juice, or juice of half a lime 1 tsp salt 1/2 Tbsp course ground pepper 4 large boneless chicken breasts 2 qt water 4 can(s) chicken broth 2 medium avacados 1/4 c lime juice or the juice of remaining half of lime 2 c rice, prepared Combine tomatoes, onion, bell pepper, jalapenos, lime juice, cilantro, salt and pepper in a bowl. Stir, mixing flavors together. Set aside. Boil chicken breasts in a boiler with two quarts of water about 10-15 minutes, until cooked through. Discard water and set aside chicken to cool. Put chicken broth and tomato mixture into the same boiler (washing not necessary). Set on high heat for 10 minutes. Shred chicken breasts into bite sized pieces and drop into boiler. Once soup comes to a boil, reduce heat to low and cover. Simmer 15 minutes. Slice avocados into bite sized pieces or wedges. Coat with juice of remaining half of fresh lime to retain freshness and color. Salt and pepper avocados to taste. Serve soup in bowls over about 1/4 cup of cooked rice and garnish with lime, avocado slices, and tortilla chips (optional)