Lime and Chicken Soup with Avocado w/ orzo pasta

This recipe features a medley of colorful veggies, Italian herbs and juicy citrus. Limes are an excellent source of vitamin C. They’re also packed with phytochemicals like limonoids and flavonoids, making them an excellent part of any cancer-protective meal.

Nearly 50% of cancers don't have to happen

Today's  eating against cancer recipe, did you know that by eating a healthy diet a person can prevent having cancer. Did you know that 1 in 3 people will get some sort of cancer, July is cooking against cancer month here at the mAn in the kitchen blog.

Lime and Chicken Soup with Avocado
2 Tbsp. extra virgin olive oil

1 Cup Orzo Pasta

1 Banana Pepper, seeded, diced

4 small white onions , chopped

3 stalks celery, thinly sliced

1 medium jalapeño pepper, seeded, diced

5 cloves garlic, minced

1 lb. boneless, skinless chicken breast

1 cup frozen corn

1 large diced tomato

7 cups reduced-sodium chicken broth

1½ tsp. Italian seasoning

1 tsp. oregano

1/4 tsp. 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

¼ tablespoon of your favorite hot sauce

optional --- add in about a 1/4 tablespoon of basil , I added in a pinch of sea salt with some pepper for taste.

diced tomato

minced garlic

sliced celery

White onions 

garlic cloves

In soup pot, heat oil over medium-high heat. Sauté onion, celery, peppers 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.

Peppers

Remove chicken breast to large platter and shred using two forks. Return chicken to soup.

pulled chicken

Over strainer to catch seeds, squeeze juice of 2 limes into soup. Add cilantro and hot sauce and gently stir. Ladle soup into serving bowls. Top each bowl with avocado, garnish with lime wedge and serve.

chopped cilantro

Makes 6 servings.

this was inspired by a recipe I found on the AICR website, I made a few changes to it. I added garden fresh veggies instead of canned veggies. I also added a touch of my favorite hot sauce, and orzo pasta. I did not have two limes so I used the juice of one lime and one lemon. I Also added in a banana pepper since I had one ready to harvest from my home garden.