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Begin by preparing the chicken. In a large pot, add the chicken and cover it with water. Bring it to a boil and then reduce the heat to simmer.
While the chicken is cooking, chop the Roma tomatoes, onion (reserve half for later), and garlic cloves.
Once the chicken is cooked through, remove it from the pot and set it aside to cool. Strain the broth and return it to the pot.
In the same pot with the broth, add the chopped tomatoes, half of the onion, garlic, tomato sauce, ground cumin, tomato bouillon, chicken bouillon, and bay leaves. Stir well.
Next, add the small diced carrots and celery to the pot. Allow the mixture to simmer for about 10 minutes.
While the vegetables are cooking, shred the cooled chicken into bite-sized pieces.
Add the shredded chicken and white rice to the pot. Stir everything together and let it cook until the rice is tender, about 20 minutes.
Finally, season the soup with salt, black pepper, and chopped cilantro to taste. Serve hot.