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

1. Remove stems from chard; slice into 3/8-inch pieces (about 1 1/2 cups). Coarsely chop leaves (about 6 slightly packed cups).

2. Heat oil in large pot over medium-high heat until hot. Cook chard stems, onion and carrots 5 to 7 minutes or until softened, stirring frequently. Add garlic, chiles and oregano; cook and stir 20 to 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 to 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 to 4 minutes or just until chard is tender.

5. Meanwhile, shred chicken into bite-size pieces; return to soup. Garnish each serving with avocado and lime wedges.

TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.

8 (1 1/4-cup) servings 
 
PER SERVING: 225 calories, 8.5 g total fat (1.5 g saturated fat), 18 g protein, 20.5 g carbohydrate, 35 mg cholesterol, 560 mg sodium, 4.5 g fiber