Smoky Chicken And Chard Soup - cooking recipe

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

Preparation

Remove stems from chard; slice into 3/8\" pieces (about 1 1/2 cups). Chop leaves (about 6 cups slightly packed).
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.
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.
Add chard leaves to pot. Increase heat to medium; cook, uncovered, 3-4 minutes or just until chard is tender.
Meanwhile, shred chicken into bite-sized pieces; return to soup. Garnish each serving with avocado and lime wedges.