Cindy's Mexican Chicken Soup

Name: Cindy's Mexican Chicken Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 3 (32 ounce) boxes low sodium chicken broth; 2 lbs boneless chicken breasts; 2 onions (chopped); 4 garlic cloves (chopped); 2 poblano peppers (chopped); 2 jalapeno peppers (chopped); 2 teaspoons cumin; 1 teaspoon coriander; 1 teaspoon oregano; 2 (15 ounce) cans rotel; 1/2 cup cilantro (chopped); 1 1/2 cups uncooked rice; 1 dash Worcestershire sauce; 1 lime zest

Submitted by Aubrey K

"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."

Download

Ready In:: 1hr
Ingredients:: 14
Serves:: 8

ingredients

3 (32 ounce) boxes low sodium chicken broth
2 lbs boneless chicken breasts
2 onions (chopped)
4 garlic cloves (chopped)
2 poblano peppers (chopped)
2 jalapeno peppers (chopped)
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon oregano
2 (15 ounce) cans rotel
¹⁄₂ cup cilantro (chopped)
1 ¹⁄₂ cups uncooked rice
1 dash Worcestershire sauce
1 lime zest

directions

Cook the chicken in the broth.
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.
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.
Serve with chopped tomatoes, cilantro and avocado. Add a slice of lime of some lime zest.