Smoky Chicken And Chard Soup

• 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

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

swiss chard, vegetable oil, onion, carrots, garlic, oregano, chicken broth, chicken, longgrain rice, avocados, lime wedge

Taken from www.food.com/recipe/smoky-chicken-and-chard-soup-398693 (may not work)