Directions:
- Remove stems from chard; slice into 3/8 pieces (about 1 1/2 cups). Chop leaves (about 6 cups slightly packed).
- Heat oil in large pot over medium high heat until hot. Cook chard stems, onion and carrots 5-7 minutes or until softened, stirring frequently. Add garlic, chilies 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-sized pieces; return to soup. Garnish each serving with avocado and lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.82 Kcal (640 kJ) | ||
| Calories from fat | 64.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 11% | |
|---|---|---|---|
| Cholesterol | 22.54mg | 8% | |
| Sodium | 486.22mg | 20% | |
| Potassium | 550.52mg | 12% | |
| Total Carbs | 12.58g | 4% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 10.94g | 22% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 60.44 Kcal (253 kJ) | ||
| Calories from fat | 25.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 11% | |
|---|---|---|---|
| Cholesterol | 8.92mg | 8% | |
| Sodium | 192.31mg | 20% | |
| Potassium | 217.74mg | 12% | |
| Total Carbs | 4.98g | 4% | |
| Sugars | 0.68g | 7% | |
| Dietary Fiber | 1.55g | 16% | |
| Protein | 4.33g | 22% | |
| Vitamin C | 5.4mg | 23% | |
| Iron | 0.4mg | 6% | |
| Calcium | 16.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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