Ingredients:

1 med onion, diced
1 Tbsp olive oil
1 Tbsp Urban Accents Rio Grande Chili Blend
1-2 tsp Urban Accents San Juan Sazon (based on your spicy preference)
Salt to taste
1 14-oz can diced tomatoes, including liquid
1 lb boneless, skinless chicken breast, cut into bite-size pieces
3 cups vegetable stock
1/2 cup cilantro leaves, plus more for garnish
Ripe avocado, sliced thin
Tortilla chips

Directions:

In a large saucepan, saute onion in oil over medium heat. When tender, add Rio Grande Chili Blend, San Juan Sazon, salt, tomatoes, chicken, stock and 1/2 cup chopped cilantro. Stir until well combined and simmer over medium heat until chicken is cooked through, approximately 25-30 minutes.

Ladle into bowls and garnish with avocado slices, cilantro and broken tortilla chips.

For an extra treat, you can make your own flavorful tortilla chips by spraying flour tortillas that you have cut into wedges with olive oil and sprinkled with San Juan Sazon. Toast till crisp in a 250 oven. Watch them closely so they don't burn.