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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 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

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