Easy Mexican Chicken Stew

Step 1

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.

Step 2

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.

Step 3

Just before serving, cube the avocado and gently stir into stew.

Step 4

Serve warm, garnished with cilantro leaves.

Step 5

*Note: If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans.