La Hacienda Mexican Chicken Soup

• 3 -4 chicken breasts, cubed
• 1 (14 1/2 ounce) can diced tomatoes with green chilies
• 1 large onion, chopped
• 3 tablespoons fresh cilantro, chopped
• 2 cups cooked rice
• 8 cups low sodium chicken broth
• salt and pepper (to taste)
• 3 tablespoons jalapenos, chopped (i use the ones in jars)
• 2 limes, cut into wedges (or lime juice)

1. In a large pot, add everything but the rice and limes. Cook on high heat, bringing the soup to a boil for about 30 minutes.
2. Turn the heat down to low and simmer; add the rice and stir as little as possible until you're ready to eat.
3. Optional: add avocado chunks into the soup and stir.
4. Enjoy! When ready to eat, serve the soup with juiced lime wedges. The juice adds a good flavor to the soup! =).

chicken breasts, tomatoes, onion, fresh cilantro, rice, chicken broth, salt, jalapenos, lime juice

Taken from www.food.com/recipe/la-hacienda-mexican-chicken-soup-232825 (may not work)