Southwestern Chicken and Yellow Rice Soup

2 chicken breasts
1 onion, diced
1/2 red bell pepper, diced
3 cloves of garlic, minced
4 cups chicken broth
1 cup yellow rice
1 cup water
1 can diced tomatoes (or a fresh tomato, if they're in season)
1 can cannellini beans
1 can whole kernel corn
Juice of one lime
1/2 avocado
3 heaping tbsp of Racaito
Cumin
Chili powder
Salt
Black Pepper

Chop the chicken, brown it, and remove from heat. Add onions, bell pepper, and garlic to pan, saute. In a large pot, combine stock, tomatoes, beans, corn, juice, Recaito, and spices. Add chicken and sauteed vegetables, bring to a boil. Add water and rice, reduce heat to low and serve when rice reaches desired consistency (I prefer when the rice plumps from absorbing the broth). Top with fresh avocado.