La Hacienda Mexican Chicken Soup - cooking recipe

Ingredients

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)

Preparation

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.
Turn the heat down to low and simmer; add the rice and stir as little as possible until you're ready to eat.
Optional: add avocado chunks into the soup and stir.
Enjoy! When ready to eat, serve the soup with juiced lime wedges. The juice adds a good flavor to the soup! =).