12 oz. Swiss chard (1 small bunch)
2 teaspoons vegetable oil
1 large onion, chopped (1 1/2 cups)
2 medium carrots, diced (1 cup)
3 garlic cloves, minced
2 to 4 teaspoons minced seeded chipotle chiles in adobo sauce*
1 teaspoon dried oregano
6 cups lower-sodium chicken broth
1 lb. boneless skinless chicken breast halves
1/2 cup long-grain white rice or quinoa
2 avocados, cubed
Remove stems from chard; slice into 3/8-inch pieces (about 1 1/2 cups). Coarsely chop leaves (about 6 slightly packed cups).
Heat oil in large pot over medium-high heat until hot. Cook chard stems, onion and carrots 5 to 7 minutes or until softened, stirring frequently. Add garlic, chiles and oregano; cook and stir 20 to 30 seconds or until fragrant. Add broth, chicken and rice; bring to a boil.
Turn chicken; reduce heat to low. Cover and simmer 20 to 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 to 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.
8 (1 1/4-cup) servings
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