Smokey Chicken and Chard Soup
12 oz Swiss Chard (1 small bunch)
2 tsp vegetable oil
1 large onion, chopped (1.5 Cups)
2 medium carrots (1 Cup)
3 garlic cloves, minced
2 to 4 tsp minced seeded chipotle chiles in adobo sauce (can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat)
1 tsp dried oregano
6 Cups lower sodium chicken broth
1 lb boneless chicken breast halves
½ C long grain brown rice or quinoa
2 avocados, cubed
lime wedges
- Remove stems from chard, slice into 3/8 inch pieces. Coarsely chop leaves (about 6 slightly packed cups)
- Heat oil in large pot over medium heat until hot. Cook chard stems, onion and carrots 5 – 7 minutes or until softened, stirring frequently. Add garlic, chiles and oregano; cook and stir 20-30 seconds or until fragrant. Add broth, chicken and rice, bring to a boil.
- Turn chicken; reduce heat to low. Cover and simmer 20-25 minutes or until chicken is no longer pink in center and rice is tender. Remove chicken, cool slightly
- Add chard leaves to pot. Increase heat to medium; cook, uncovered 3-4 minutes or just until chard is tender.
- Meanwhile, shred chicken into bite size pieces; return to soup. Garnish each serving with avocado and lime wedges.
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