Mexican Style Chicken Soup with Rice

The amount of jalapenos you add is to your taste. I used two in the stock so didn't need to add any more in the soup itself. My jalapenos are VERY hot this year!

The recipe for the stock can be found here: http://www.gather.com/viewArticle.action?articleId=281474977790087

olive oil
1 onion, chopped
4 garlic cloves, minced
1-2 jalapenos, minced (optional)
about 6 cups chicken stock
2 cups shredded cooked chicken (leftover from making stock)
3 tomatoes, chopped (optional)
salt and ground black pepper to taste
juice from 2 fresh limes
fresh cilantro, divided
hot cooked white rice
shredded Mexican blend cheese, optional

Place a large soup pot over medium heat and drizzle with a little oil. Add the onions, garlic, jalapenos, and cook, stirring for 10 minutes or til the veggies are very tender. Add the stock, shredded chicken and tomatoes, and salt and pepper, and simmer for 20 minutes. Stir in lime and cilantro.
http://media-files.gather.com/images/d367/d916/d745/d224/d96/f3/full.jpg
Serve with a dollop of rice, cheese and additional cilantro.

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