Smoked chicken, which you can pick up from your favorite barbecue restaurant, gives this soup a nice depth of flavor. Lime juice, avocado, and cilantro add a Latin accent.
2 tablespoons olive oil
1 1/2 cups chopped zucchini (from 1 zucchini)
1 1/2 cups chopped yellow squash (from 2 squash)
1 cup chopped white onion (from 1 onion)
2 teaspoons ground coriander
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups chicken stock
2 cups cooked long-grain white rice
1 teaspoon lime zest plus 2 Tbsp. fresh juice (from 1 lime)
12 ounces smoked chicken, shredded
1/2 cup chopped fresh cilantro
2 small ripe avocados, sliced
How to Make It
Heat oil in a large Dutch oven over medium-high. Add next 6 ingredients; cook, stirring often, until onions are softened, about 6 minutes. Add chicken stock, rice, lime zest, and lime juice. Bring to a boil, and reduce heat to medium-low. Cover and simmer until squash pieces are tender, about 10 minutes. Stir in chicken and chopped cilantro. Ladle into bowls; top with avocado, and, if desired, garnish with cilantro leaves.
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