Ingredients

2 pounds boneless chicken breast 2 tablespoons salt 2 tablespoons granulated garlic 1 cup chopped yellow onion 3 quarts water 4 cups cooked rice (white or Spanish) 3 avocados 3 limes or lemons 3/4 cup Pico de Gallo (see recipe below) 1/4 to 3/4 cup El Matador Special Sauce (see recipe below) 4 (6-inch) round tortillas, cut into 2-inch strips and fried in hot oil until golden (or substitute tortilla chips) CONDIMENT Pico de Gallo Makes about 5 cups Preparation time: 10 minutes 2 cups finely diced yellow onion 7 jalapeno peppers, stemmed, seeded and minced (wear rubber gloves and be careful not to touch your eyes) 1 1/2 cups finely diced tomato 1 1/2 cups chopped cilantro CONDIMENT El Matador Special Sauce Makes about 3 cups Cooking time: 20 minutes 1 1/2 tablespoons vegetable oil 1/4 cup all-purpose flour 1 1/2 teaspoons black pepper 1 1/2 teaspoons granulated garlic 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 4 cubes Knorr chicken bouillon 2 large fresh whole tomatoes, peeled (see note) and chopped 5 cups water

Description

For Soup: In A Large Stockpot, Combine The Chicken, Salt, Granulated Garlic And Onion. Add The Water And Bring To A Boil. Let Boil For 30 Minutes. Remove Chicken Breasts And Allow Them To Cool. When The Chicken Breasts Have Cooled, Shred And Place In A S

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