Southwestern Chicken Soup

A quick and hearty soup with plenty of spice!

1 lb (16 oz) chicken breasts, chopped into bite-size pieces
1 small onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat)
1 green pepper, chopped
4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less)
1 T cumin
1 T olive oil
1 14-oz can chopped tomatoes (preferably low-sodium)
2 avocados, chopped
1 quart chicken stock (preferably reduced-sodium)
1/4 c cilantro, torn
2 limes, juiced
1 14-oz can pinto or black beans, drained and rinsed
2 c cooked brown rice

Makes 8 hearty cup-size servings

If you're not using cooked rice, start making rice before you begin the soup.

Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste. (Sodium from optional salt not included.)

To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top.

(For vegetarian version: Heat olive oil, add garlic, onion and peppers, cooking until fragrant. Add stock, tomatoes and beans, and allow to simmer for 10 minutes. Add lime juice. Remove from heat and add about 1/4 of an avocado and 1/2 T cilantro to each bowl.)