Ingredients

• 1 large sweet onion
• 4 cloves garlic
• ¼ bunch fresh cilantro
• 2 medium jalapeño peppers
• 2 limes, for juice
• 1 cup tortilla chips
• 1 lb chicken tenderloins
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 (14.5 oz) cans diced tomatoes, undrained
• 4 cups chicken broth (or stock)
• 2 teaspoons Worcestershire sauce
• ½ cup white rice
• 8 tablespoons sour cream
• 8 tablespoons shredded Mexican-style cheese blend

Steps

1. Chop onion, garlic (2 teaspoons), cilantro (¼ cup), and jalapeños (removing seeds and membranes, if desired). Juice limes (2 tablespoons). Crush chips coarsely.
2. Preheat large stockpot on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands). Place oil and chicken in pot; cook 2–3 minutes on each side until browned. Remove chicken from pot.
3. Add onions, jalapeños, garlic, oregano, and cumin to same pot; cook 4–5 minutes, stirring occasionally, until vegetables are tender. Cut chicken into bite-size pieces and return to pot. Stir in tomatoes, stock, Worcestershire sauce, and lime juice; bring to a boil, then reduce heat to low.
4. Cover and simmer 10 minutes. Stir in rice; re-cover and simmer 20 more minutes until rice is tender and chicken is 165°F. Serve soup topped with sour cream, cheese, cilantro, and chips.

Ingredients

• 1 tangelo (or mandarin orange)
• 1 tablespoon fresh basil
• 8 fresh strawberries
• 4 tablespoons light agave nectar (or honey), divided
• Ice
• 4 (12 oz) cans orange (or citrus) sparkling water, chilled

Steps

1. Peel and quarter tangelo. Chop basil.
2. Divide strawberries, tangelo, basil, and agave nectar evenly among 4 tall glasses. Smash (muddle) fruit mixture in each glass until well combined.
3. Fill glasses three-quarters full with ice; pour in sparkling water. Stir gently before serving.