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Add cilantro leaves, jalapeño pepper, 2 whole garlic cloves and ¼ cup of chicken broth to the blender. Blend until mixture is thoroughly combined. Set aside.
In a large pot, heat olive oil over medium-high heat. Add yellow onion and cook until translucent, about 3 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes. Add minced garlic atop of mixture and cook until fragrant.
Add the rice and cilantro mixture to the pot and mix, being sure to completely coat the rice. Add the remaining chicken broth. Cook for 25-30 minutes, until rice is fully cooked.
While soup is cooking, spray a nonstick pan with cooking spray. Salt and pepper chicken breasts and then cook each side for 3-5 minutes, until done inside. Remove chicken from pan and place on a cutting board. Using two forks, shred chicken. Add shredded chicken to soup for the remainder of the cooking time.
When soup is done, add a few cilantro leaves to each bowl of soup, along with a few wedges of lime and enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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