Heat olive oil in a large pot over medium heat for about 2 minutes. Add diced yellow onions and minced garlic, cook until soft and translucent for 5-7 minutes.

Pour in chicken broth and bring to a boil, which should take around 5 minutes.

Once boiling, add white rice, stir gently, cover pot, and cook for 15 minutes until rice is tender.

Stir in shredded chicken, juice and zest of fresh limes, and chopped cilantro; mix well.

Season with salt and pepper to taste, let simmer for 5 minutes.

Ladle soup into bowls and optionally garnish with avocado slices and extra cilantro.