Mexican soup with rice and chicken

Ingredients:

• 3 cups shredded cooked chicken
• 4 tbsp. l. olive oil
• 1 medium onion, coarsely chopped
• 4 large cloves garlic, coarsely chopped
• 2 jalapeños, seeded and chopped
• 1 tbsp. l. dried oregano
• 1 teaspoon dried cumin
• 1 can (800g) of canned chopped tomatoes in their own juice
• A little Worcestershire sauce
• 3-4 cups chicken broth
• 1 lime
• 1 cup cooked white rice
• Sour cream, for serving
• Coriander leaves, for serving

Preparation:

1. Heat olive oil in a saucepan over medium heat. Add the onion and sauté for 1-2 minutes. Add the garlic and jalapeño and sauté until soft and translucent. Add the spices and sauté for 1-2 minutes until fragrant. Add the tomatoes, chicken, Worcestershire sauce, and broth.
2. Bring to a boil and simmer for 20 minutes.
3. Cut the lime in half, squeeze the juices into the pan, and throw the halves in. Add the white rice and cook for another 5 minutes to heat through. Season with salt to taste.
4. Pour into bowls and garnish with sour cream and cilantro.