South Beach Summer Chicken Chili - cooking recipe

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 1/2 ounce) can no-salt-added diced tomatoes, with juices
1 lb chicken breast, boneless and skinless cut into 1-inch cubes

Preparation

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