Yourstory Your Story is published for members of Presbyterian Health Plan, Inc., and Presbyterian Insurance Company, Inc. P.O. Box 27489, Albuquerque, NM 87125-7489 www.phs.org Managing editor: fluentqc@phs.org Information in Your Story comes from a wide range of medical experts. Models may be used in photos and illustrations. If you have any concerns or questions about specific content that may affect your health, please contact your healthcare provider. Such services are funded in part with the State of New Mexico. Presbyterian complies with applicable federal civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, or sex. ATENCIÓN: Si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. Llame al (505) 923-5420, 1-855-592-7737 (TTY: 711). Díí baa akó nínízin: Díí saad bee yáníłti’go Diné Bizaad, saad bee áká’ánída’áwo’d66’, t’áá jiik’eh, éí ná hól=, koj8’ hódíílnih (505) 923-5420, 1-855-592-7737 (TTY: 711). Like us on Facebook Facebook.com/PresHealth 2023 © Coffey Communications, Inc. All rights reserved. MPC092305 Centennial Care #6073 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 fat-free, reduced-sodium chicken broth 1½ teaspoons Italian seasoning 1 teaspoon oregano 1⁄ 4 teaspoon cumin 3 m edium 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 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, tomatoes, 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 using 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: 280 calories, 12g total fat (2.5g saturated fat), 65mg cholesterol, 20g carbohydrates, 26g protein, 5g dietary fiber, 450mg sodium. Source: American Institute for Cancer Research Lime and chicken soup with avocado
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