Chicken Chilli Lime Soup

4 chicken breast halves
¼ tsp chilli powder
½ tsp SIDS CRAZY SALT
¼ tsp garlic powder
1 tbsp rice bran oil
4-5 cloves garlic, peeled & minced
1 chilli pepper, scrape seeds & chop
½ an onion, chopped
2 tomatoes chopped
4 cups homemade chicken stock
Juice of 2 limes
1 avocado peeled & chopped.
2 tbsp fresh coriander, chopped
SIDS SALT & PEPPER to taste

Preheat oven to 200°C, and line or oil a baking dish.
Place chicken in dish and sprinkle with chilli powder, SIDS CRAZY SALT and garlic powder.
Bake chicken for 20 minutes.
While chicken is baking, put a large stock pot on stove top, add oil, then sauté garlic, chilli peppers and onion in stock pot for 3 minutes, until veggies are softening.
Add chopped tomatoes and simmer for 2 minutes more. Add chicken stock and lime juice and stir, put heat on low.
Remove chicken from oven when done, and cool just enough to chop into bite size pieces.
Add chopped chicken to stock pot, and stir.
Bring stock pot to a boil, then reduce heat to simmer and cover pot with lid.
Simmer for 20 minutes.
Place some chopped avocado chunks into each individual serving bowl. Do not throw avocado into cooking soup pot, it gets gross.
Pour soup over avocado in serving bowls.
Garnish with coriander and season with SIDS SALT & PEPPER to taste.