Mexican Chicken Soup in a Hurry

Ingredients:
6-8 large cans of chicken broth
1 pre-cooked whole chicken from the grocery deli
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch green onions
1 red sweet pepper
1 green bell pepper (opt. 1 small can diced green chilis)
1 cup 5-Minute Quick Rice (Uncle Ben's)
2 tbsp. olive oil
1 medium white onion
1/2 tsp (to taste) of Thyme, Cumin, Chili powder, Basil
1 package corn tortillas
3 ripe avocados Steps:

• Hurry into kitchen with your bag of groceries you got at the last minute.
• Pop open the Swanson cans of chicken soup and dump them in a large soup pot on high heat.
• Wash/peel/dice white onion, peppers, and green onion while the pot heats.
• Saute vegetables in saucepan with olive oil until tender, then add the veges to the soup.
• Unwrap the pre-roasted chicken and pick off the meat, shredding it into peices by hand as you add it to the soup.
• Salt, pepper to taste and add thyme, cumin, chili powder, and basil.
• Add one cup of uncooked quick rice
• Cook to a low boil and until the rice is tender, stirring occasionally
• Serve in large soup bowls, topped with about a tbsp. of chopped, fresh parsley and cilantro, and 1/2 avocado in slices Serve with corn tortillas
• Suggested dessert: Mixed fruit bowl or Flan