In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced yellow onion and 1 minced jalapeño, then sauté for 4–5 minutes until they soften and become lightly golden.

Stir in 3 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 1 teaspoon of ground coriander. Cook for about 30 seconds until fragrant.

Add 1 cup of rinsed long-grain white rice to the pot, stirring it with the aromatic mixture to coat evenly. Toast the rice for about 1 minute.

Pour in 4 cups of low-sodium chicken broth and 1 can of diced tomatoes with their juices. Increase the heat to bring the mixture to a rolling boil.

Reduce the heat to low and let the soup simmer for 15 minutes, stirring occasionally.

Stir in 2 cups of cooked shredded chicken into the simmering pot. Continue cooking for another 8–10 minutes until the rice is tender.

Remove the pot from heat and stir in the juice of 2 fresh limes, 1 tablespoon of finely grated lime zest, and a handful of chopped fresh cilantro. Adjust seasoning with kosher salt and black pepper to taste.

Ladle your vibrant soup into bowls and serve hot, topped with crushed tortilla chips and diced avocado.