Lake Regional Health System | Thrive | Winter 2020

NUTRITION Makes 6 servings. Ingredients 2 tablespoons extra-virgin olive oil 1 large yellow onion, chopped 3 stalks celery, thinly sliced 1 medium jalapeño pepper, seeded, diced 5 cloves garlic, minced 1 pound boneless, skinless chicken breast 1 cup frozen corn 1 can (14.5 ounces) no-salt- added diced tomatoes 6 cups reduced-sodium chicken broth 1 1 ⁄ 2 teaspoons Italian seasoning 1 teaspoon oregano 1 ⁄ 4 teaspoon cumin 3 medium limes — 2 cut in half, 1 cut into 6 wedges for garnish 1 ⁄ 2 bunch cilantro, rinsed, chopped 1 medium avocado, cut into 1 ⁄ 2 -inch cubes Lime and chicken soup with avocado Directions • In soup pot, heat oil over medium-high heat. Sauté onion, celery, jalapeño and garlic for 6 minutes or until tender. Add whole chicken breast, corn, toma- toes, broth, Italian seasoning, oregano and cumin to pot. Stir to mix ingredients. • Over high heat, bring soup to a boil. Reduce heat, cover and simmer for 55 minutes. • Remove chicken breast to large platter and shred us- ing two forks. Return chicken to soup. • Over strainer to catch seeds, squeeze juice of 2 limes into soup. Add cilantro and gently stir. • Ladle soup into serving bowls. Top each bowl with avocado, garnish with lime wedge and serve. Nutrition information Serving size: 1 ⁄ 6 of recipe. Amount per serving: 258 calo- ries, 12g total fat (2g saturated fat), 18g carbohydrates, 24g protein, 4g dietary fiber, 589mg sodium. Source: American Institute for Cancer Research Avoid a trip to our Emergency Department! See a video at lakeregional.com/avocado . HOW TO CUT AN AVOCADO Heart healthy. Avocados are a source of monounsaturated fats, which can improve blood cholesterol. 10 | Winter 2020