INGREDIENTS
2
lbs cooked chicken (shredded)
11 cups
low sodium (gluten free vegetable broth)
3 tbsp
Cumin
1
medium yellow onion (chopped)
5
poblano (pasilla peppers, seeded and sliced about 1/4" thick slices 1" long each)
1/2
bunch cilantro leaves (plus more for garnish)
3
limes (juiced (plus more limes for garnish))