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Mexican Chicken Stew

Print Recipe
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)