Recipe: Lime and Chicken Soup with Avocado (using chicken breast)

LIME AND CHICKEN SOUP WITH AVOCADO
"Combine chicken with lime and a medley of vegetables and herbs to enjoy an unusual soup that is healthy and satisfying. Although the underlying flavor is powered by the chicken, it is the lime juice that adds that decidedly south of the border taste."



"You can prepare this easy-to-make soup with leftover chicken. And, the soup itself makes a great leftover. Simply refrigerate it or freeze for a super cold day with little time to cook."

2 Tbsp. extra virgin olive oil
1 large yellow onion, chopped
3 stalks celery, thinly sliced
1 medium jalapeno pepper, seeded, diced
5 cloves garlic, minced
1 lb. boneless, skinless chicken breast
1 cup frozen corn
1 (14.5 oz.) can no salt added diced tomatoes
6 cups reduced-sodium chicken broth
1 1/2 tsp. Italian seasoning
1 tsp. oregano
1/4 tsp. ground cumin
3 medium limes, 2 cut in half, 1 cut into 6 wedges for garnish
1/2 bunch cilantro, rinsed, chopped
1 medium avocado, cut into 1/2-inch cubes

In soup pot, heat oil over medium-high heat. Saute onion, celery, jalapeno and garlic for 6 minutes or until tender. Add whole chicken breast, corn, tomatoes, broth, Italian seasoning, oregano and cumin to pot. Stir to mix ingredients. Over high heat bring soup to a boil. Reduce heat, cover and simmer for 55 minutes.

Remove chicken breast to large platter and shred using two folks. Return chicken to soup.

Over strainer to catch seeds, squeeze juice of 2 limes into soup. Add cilantro and gently stir. Ladle soup into serving bowls. Top each bowl with avocado, garnish with lime wedge and serve.

Makes 6 servings

Per serving: 258 calories, 12 g total fat (2 g saturated fat),
18 g carbohydrate, 24 g protein, 4 g dietary fiber, 589 mg sodium.

Source: the American Institute for Cancer Research, photograph by Heather Victoria Photography