Reader Fran Ferlazzo explains why this Cooking Club recipe is a favorite: "I make this soup throughout the entire year but especially enjoy doing so when the vegetables are in season. I had never cooked with chipotles in adobo sauce before, and this recipe was a perfect way to enjoy the smoky flavor of the chipotles and the freshness of the chard. It has become a staple in my cooking repertoire."
Smoky Chicken and Chard Soup Chipotle chiles 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. The tougher stems go in first to soften them, while the tender greens are added during the last few minutes. Use ruby red Swiss chard to give the soup a pretty rosy hue. 12 oz. 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 to 4 teaspoons minced seeded chipotle chiles in adobo sauce*
1 teaspoon dried oregano
6 cups lower-sodium chicken broth
1 lb. boneless skinless chicken breast halves
1/2 cup long-grain white rice or quinoa
2 avocados, cubed
Lime wedges
**
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