Smoky Chicken and Chard Soup

Submitted by CJAY8248

"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."

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 10 cups soup
• Serves: 8

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.