Southwestern Chicken-Veggie Soup (Paula Deen)

This is a great all in one meal.  Lots of veggies without a really vegetably taste. (serves 8-10)


3 (32oz.) chicken stock
2 (10oz.) cans diced tomatoes with green chiles
1/2 medium cabbage, chopped (I used bok choy)
2 zucchini, halved lengthwise and thinly sliced
1 onion, chopped
1 c. chopped celery
1 c. chopped carrots
2 jalapanos, seeded and minced (I minced jalapenos from a jar)
4 c. chopped cooked chicken (I liked using a rotisserie)
1/2 c. chopped fresh cilantro
1 Tblsp. ground cumin
1 Tblsp. fresh lime juice (I used a whole small lime)
2 c. cooked rice (I used brown)
2-3 tsp. salt or to taste

In a large Dutch oven, combine chicken stock, diced tomatoes, cabbage, zucchini, onion, celery, carrots, and jalapenos.  Bring to a boil over medium-high heat; reduce heat, and simmer for 30 min. or until vegetables are tender.
Add chicken, cilantro, cumin, and lime juice to soup.  Simmer for 10 to 15 min. or until heated through.