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)
 
Kosher salt
1
avocado (sliced, for garnish)
1⁄2 bunch
fresh cilantro (chopped, for garnish)
Yields:
servings

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.

Dietary Preferences: