Ingredients

The following ingredients have 6 Servings
  • Olive oil
  • 1 onion (roughly chopped)
  • 6 cloves of garlic (roughly chopped)
  • 2 TB dried oregano
  • 2 tsp dried cumin
  • 1 28 oz can of diced tomatoes with juices
  • Several dashes Worcestershire sauce
  • 4 cups 32 oz good chicken stock
  • 3 cups shredded rotisserie chicken (or boil chicken in salty water and shred)
  • 1 lime
  • 1 large (semi-firm avocado)
  • kosher salt to taste
  • fresh ground pepper to taste
  • Fresh cilantro

Instruction

  • In a large, heavy pot, heat up about 4-5 TB olive oil. Saute onions and garlic just until soft and translucent. Add oregano and cumin and cook another minute. Add tomatoes with juices, Worcestershire, and chicken stock. Bring to a boil, and immediately lower to a simmer. Cover and simmer for 15 minutes.
  • Add juice of half the lime. Add shredded, cooked chicken. Bring back to simmer for 5 more minutes. Season with kosher salt and fresh black pepper, to taste. Add more lime as desired.
  • Just before serving, cube the avocado and gently stir into stew.
  • Serve warm, garnished with cilantro leaves.
  • *Note: If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans.