Mexican Soup

Ingredients:
2 poblano peppers, chopped
2 anaheim peppers, chopped
1 habenero pepper, chopped
1 white onion, chopped
1 28 oz can whole peeled tomatoes
1 1/2 cups chicken broth
1 cup corn
1 lb chicken
cumin, chili pepper, salt and pepper
Juice of 1 lime
1/2 bunch fresh cilantro, separated into 2 equal portions

Directions:
I chopped the onion and peppers in fairly large pieces, because I hate cutting vegetables and because I didnt want them to disintegrate cooking in a crock pot all day. Put all of the ingredients (except for 1/2 of the cilantro) in a crock pot and cook 4-6 hours on high or 7-8 hours on low. Stir in cilantro before serving.