4 tablespoons olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 cup cooked white rice
Sour cream, for garnish
Fresh cilantro leaves, for garnish
Heat oil in a saucepan over medium heat. Add the chopped onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 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. (If you have some leftovers and want to reheat the soup for another day, take the limes out--they will get pretty bitter if you heat them up in the microwave.)
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. (Why stop there? Try adding tortilla chips or Fritos, shredded cheese, pico de gallo--whatever you would put in a taco!)