Photo: Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall
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.
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.
