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Cindy's Mexican Chicken Soup

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“My mom worked long and hard to come up with a recipe to rival our local mexican restaraunts AMAZING chicken soup. I think she really hit the nail on the head.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the chicken in the broth.
  2. In the meantime, in a skillet that is lightly coated with olive oil (or spray) , saute the onions, garlic and peppers. Add the spices to the sauteed mixture.
  3. Remove the chicken from broth and chop. Bring the broth to a boill, add the rice, reduce heat. Add the pepper mixture, chicken, cans of rotel, dash of worcestershire and cilanto and simmer for 1/2 hour.
  4. Serve with chopped tomatoes, cilantro and avocado. Add a slice of lime of some lime zest.

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