Lousy photo but great soup! My version of Oaxacan chicken soup. Brown chicken thighs in olive oil. Remove and slowly sweat red onion, grated carrot, jalapeño, and garlic. Add cumin, coriander and Mexican oregano and cook lightly. Return thighs to the pan and pour chicken stock over enough to cover by a few inches. Simmer over low heat and season with salt and pepper. Cook until thighs are cooked through. When ready to serve add a spoonful of basmati rice to a serving bowl. Pour soup over the rice and garnish with fresh cilantro, a squeeze of fresh lime juice, chopped avocado, grated jack cheese, chopped green onion and crushed tortillas.