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 (or cilantro paste, i use half a tube)
• 2 cups cooked rice
• 8 cups chicken broth
• salt and pepper (to taste)
• 3 tablespoons jalapenos, chopped (i use the ones in jars)
• 2 limes, cut into wedges (you can also use bottled lime juice)
• 1 avocado, chopped

1. In a large pot, add everything but the rice, avocado and limes, cook on high heat, bring to a boil for 30 minutes.
2. Turn heat down to low and simmer, add rice and stir as little as possible until you are ready to eat.
3. Add avocado chunks into soup and stir once.
4. When ready to eat serve soup with juiced lime wedges, the juice adds a very nice flavor to the soup.

chicken breasts, tomatoes, onion, fresh cilantro, rice, chicken broth, salt, jalapenos, also, avocado

Taken from www.food.com/recipe/mexican-chicken-soup-195263 (may not work)