South Beach Summer Chicken Chili

From the Summer Cookbook.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  small avocado, finely chopped
• 1  tablespoon fresh lime juice
• 1⁄4 teaspoon salt
• 1  tablespoon olive oil
• 1  medium onion, chopped
• 1  small green bell pepper, chopped
• 1  small zucchini, chopped
• 1  medium  jalapeno, seeded and minced
• 1  teaspoon chili powder
• 1⁄2 teaspoon cumin
• 2  cups low sodium chicken broth
• 1 (15 ounce) can white beans, rinsed and drained
• 1 (14 1/2ounce) can no-salt-added diced tomatoes, with juices
• 1  lb chicken breast, boneless and skinless cut into 1-inch cubes

Directions

1. Stir together avocado, lime juice and 1/8 teaspoon salt.
2. Heat oil over medium-high in a large saucepan. Add vegetables, chili powder, chiles and cumin. Cook until vegetables are soft for 5 minutes.
3. Stir in broth, beans and tomatoes then simmer for 10 minutes.
4. Add chicken and remaining salt. Simmer until chicken is cooked through (7 minutes).
5. Top with avocado.