Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         tablespoon    olive or vegetable oil
1/2       cup           chopped red onion
4         cups          chicken broth
6         cloves        garlic, finely chopped
2                       boneless, skinless chicken breast halves (about 1/2 pound)
4         ounces        uncooked vermicelli, broken into thirds
2 1/2     cups          lightly packed fresh spinach leaves (3 ounces), coarsely chopped
3         tablespoons   lime juice
1         cup           salsa
1/2       cup           chopped avocado

Preparation:

1. Heat oil in 3-quart saucepan or 4-quart Dutch oven over medium-high heat. Cook onion in oil about 4 minutes, stirring frequently, until onion just begins to brown. 2. Stir in broth and garlic; add chicken. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes or until chicken is no longer pink when center of thickest piece is cut. Remove chicken from saucepan; cool 5 minutes. Shred chicken, using 2 forks. 3. Heat broth to boiling; stir in vermicelli. Cook 6 minutes or until tender. Stir in shredded chicken, spinach and lime juice. Cook 5 minutes. Mix salsa and avocado. Serve soup with salsa mixture.