Cindy's Mexican Chicken Soup

• 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
• 12 cup cilantro (chopped)
• 1 12 cups uncooked rice
• 1 dash Worcestershire sauce
• 1 lime zest

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.
3. Add the spices to the sauteed mixture.
4. Remove the chicken from broth and chop.
5. Bring the broth to a boill, add the rice, reduce heat.
6. Add the pepper mixture, chicken, cans of rotel, dash of worcestershire and cilanto and simmer for 1/2 hour.
7. Serve with chopped tomatoes, cilantro and avocado.
8. Add a slice of lime of some lime zest.

chicken broth, chicken breasts, onions, garlic, peppers, peppers, cumin, coriander, oregano, cilantro, rice, worcestershire sauce, lime zest

Taken from www.food.com/recipe/cindys-mexican-chicken-soup-288839 (may not work)