4 tbs olive oil

1 med onion, roughly chopped

4 lg cloves garlic, roughly chopped

2 jalapeno peppers, seeded and sliced

1 tbs dried oregano

1 tsp dried cumin

1 (28 oz) can chopped tomatoes

3 c shredded cooked chicken

few dashes Worcestershire sauce

3-4 c chicken stock

1 lime

1 c cooked white rice

kosher salt

sour cream, for garnish

fresh cilantro leaves, for garnish

Heat oil in a saucepan over med 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 20 minutes.

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.

Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.

Ladle into bowls and garnish with sour cream and cilantro.

About 6 servings