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