Name: Mexican Chicken Stew
Ingredients: 6 tablespoons flaxseed oil (or olive oil); 1 medium onion (finely chopped); 4 cloves garlic (minced); 2 jalapenos (seeded and sliced; optional); 1 tablespoon dried oregano; 1 teaspoon dried cumin; 1 can chopped tomatoes (28 oz can); 3 cups cooked shredded chicken; 3 dashes Worcestershire sauce (if permitted); 3 cups chicken stock; 1 lime; 1 cup cooked rice (omit for low carb version); 0 Kosher salt; 1 avocado (sliced, for garnish); 0.5 bunch fresh cilantro (chopped, for garnish)

Mexican Chicken Stew

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Course Soups, Chilis & Stews

Servings 4 servings

Ingredients

6 tablespoons flaxseed oil or olive oil
1 medium onion finely chopped
4 cloves garlic minced
2 jalapenos seeded and sliced; optional
1 tablespoon dried oregano
1 teaspoon dried cumin
1 can chopped tomatoes 28 oz can
3 cups cooked shredded chicken
3 dashes Worcestershire sauce if permitted
3 cups chicken stock
1 lime
1 cup cooked rice omit for low carb version
Kosher salt
1 avocado sliced, for garnish
0.5 bunch fresh cilantro chopped, for garnish

Instructions

Heat oil in a soup pot over medium heat. Add onion and saute for 1-2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1-2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock. Bring to a simmer and cook for 20 minutes. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well. Add rice and cook 5 minutes longer to warm rice through. Season to taste with salt. Ladle into bowls and garnish with avocado slices and cilantro. (Recipe #571)

Mexican Chicken Stew

Mexican Chicken Stew

Ingredients

Instructions

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