Cook the rice

• Cook the rice according to package instructions until tender.
• Set aside until serving.

Sauté the aromatics

• Heat the oil in a pot or Dutch oven.
• Add the diced onion and cook until softened.
• Add the jalapeño and garlic and cook briefly.

Toast the seasonings

• Add the cumin, chili powder, oregano, salt and pepper.
• Stir and let the spices cook to release their flavor.

Simmer the soup

• Pour in the chicken broth and add the chicken.
• Cover and let simmer until the chicken is cooked through.
• Shred the chicken with two forks.

Finish with cilantro and lime

• Turn the heat to low.
• Stir in the chopped cilantro and lime juice.
• Add the cooked rice.

Prepare the toppings

• Slice the avocado and the limes.
• Set out the cheese and tortilla strips.

Serve

• Ladle the soup into bowls.
• Top with avocado, lime slices, cheese and tortilla strips.