Green Chili Cilantro Soup

I first tasted this soup when my friend, Synthia, brought it to a ward Linger Longer.  A couple of family members tasted it and told me I should too.  It was delicious!!  I asked for the recipe, adapted it slightly and now we eat it regularly and love it!

Ingredients:

2 T olive oil

1 chopped onion

4 cloves fresh or roasted garlic, minced

2-3 raw boneless, skinless chicken breasts diced (if you have leftover cooked chicken, dice or shred)

8 cups water + 8 chicken bouillon cubes or 64 oz chicken stock (water + bouillon is cheaper and always on my shelf.  Stock is often healthier and has a different flavor. Use what you like/have.)

1 10 oz can Rotel (or diced tomatoes if Rotel is not on hand)

1 small can diced green chilies

2 cups cooked rice (or 1 cup raw and an 2 cups extra liquid.  See how versatile this is!)

1/4 c lime juice

1 1/2 tsp cumin

salt and pepper to taste (really don't need salt if you used bouillon)

1/2 bunch fresh cilantro, chopped

diced avocado drizzled with lime

shredded cheese

tortilla chips

Directions:

Heat oil in large pot.  Saute onion and garlic.  If your chicken is raw, toss it in now and cook it with the onions and garlic.  When chicken is  browned (doesn't have to be all done since soup will keep simmering) add broth/water, Rotel, green chilies, rice, seasonings and lime juice.  (If your chicken was pre-cooked, add it in now.)  Simmer 15+ minutes or until chicken and rice are both cooked.  Right before serving, add cilantro - it's my kids favorite part!

Serve with avocado, cheese and chips