CHICKEN TORTILLA SOUP

1 LARGE ONION, DICED
1/2 CUP OF SALSA OF YOUR CHOICE
2 LARGE OLIVES MASHED WITH 3 TB SALSA
14.5 OZ CHICKEN BROTH
1 LB CHICKEN, COOKED, CUBED
4 TB UNCOOKED RICE OR 1=1/2 CUPS OF COOKED RICE
SALT AND PEPPER TO TASTE
3 TB OLIVE OIL
1 TSP CUMIN SEEDS
GARNISHES: CILANTRO, MONTEREY CHEESE, TORTILLA STRIPS, AVOCADO , CUBED

HEAT ONE TABLESPOON OF OIL IN A SKILLET OR PAN. ADD CUMIN SEEDS AND ROAST UNTIL THEY SIZZLE. ADD OIL AND SAUTE ONION AND ADD GARLIC WHEN ONION IS TRANSLUSENT. ADD CHICKEN BROTH, OLIVES, SALSA, AND RICE. IF USING UNCOOKED RICE, BRING TO A BOIL AND PUT LID ON, COOK ON LOW HEAT FOR 15 MINUTES UNTIL RICE IS DONE. ADD CHICKEN AND GARNISH WITH MOZERALLA CHEESE, CILANTRO, AND TORTILLA STRIPS, AVOCADO, CUBED OR SLICED.