Boil Chicken Breasts in just enough water to cover good and strain stock.

Add bouillon cubes, cumin, cilantro, garlic powder, onion flakes, rotel tomatoes, diced tomatoes, rice, celery and carrots. (Use more or less of each ingredient to taste.)

Cook until carrots are tender and rice is cooked.

Top with avocado slices, cheese and crunched up chips when serving.