Cindy's Mexican Chicken Soup

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.

• Ready In: 1 hr
• 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

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. Add the spices to the sauteed mixture.
3. 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.
4. Serve with chopped tomatoes, cilantro and avocado. Add a slice of lime of some lime zest.