Smoky Chicken and Greens Soup

This is a good soup! And pretty versatile, I think. It has a little kick to it so don't skip out on the sour cream (but my kids ate it so it couldn't have been too spicy!). 

12 oz greens (I used kale, but spinach, chard, or others would work, 1 small bunch)

2 tsp oil

1 lg onion, chopped (1 ½ cups)

2 carrots, diced (1 cup)

3 garlic cloves, minced

2-4 tsp minced seeded chipotle chiles in adobo sauce (I didn't have this so I cut up a different pepper and added 1/2 tsp of chipotle chili powder to give it the smokiness, but I'm sure the chiles are better)

1 tsp dried oregano

6 cups chicken-broth

1 lb boneless skinless chicken breasts, browned and cubed (or shredded)

½ cup long-grain rice or quinoa

2 avocados, cubed

Lime wedges

Sour cream

Coarsely chop greens.

Heat oil in large pot over med-high heat until hot.  Cook onion, and carrots 5-7 minutes or until softened, stirring frequently.  Add garlic, chiles and oregano; cook and stir 20-30 seconds or until fragrant.  Add broth and rice; bring to a boil.

Cover and simmer 20-25 minutes or until rice is tender. 

Add chicken to pot.  Increase heat to medium and cook 2-3 minutes.  Add green leaves.  Cook uncovered 3-4 minutes or just until it is tender. 

Garnish each serving with avocado, lime wedges and sour cream (if desired).