Smoky Chicken and Chard Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I found this great sounding soup in Cooking Club magazine and can't wait to try it. The poster writes: Chipotle chilies infuse this hearty chicken soup with an underlying heat and smoky flavor. Swiss chard fills it out nicely and adds a plethora of good nutrients. Ingredients:
12 ounces 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 -4 teaspoons minced seeded chipotle chiles in adobo |
1 teaspoon dried oregano |
6 cups reduced-sodium chicken broth |
1 lb boneless skinless chicken breast half |
1/2 cup long-grain rice or 1/2 cup quinoa |
2 avocados, cubed |
lime wedge |
Directions:
1. Remove stems from chard; slice into 3/8 pieces (about 1 1/2 cups). Chop leaves (about 6 cups slightly packed).
2. 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.
3. 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.
4. Add chard leaves to pot. Increase heat to medium; cook, uncovered, 3-4 minutes or just until chard is tender.
5. Meanwhile, shred chicken into bite-sized pieces; return to soup. Garnish each serving with avocado and lime wedges.
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