Cass Regional Medical Center | Wellness Matters | Spring 2020

2800 E. Rock Haven Road Harrisonville, MO 64701 816-380-3474 DATE: 9/30/2014 Standard CLIENT: Cass Regional Medical Center U.S. Postage PAID CCI JOB NO.: CMM30770 Cass Regional Medical Center COPY IN: 9/25/2014 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. 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 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 Nutrition information Serving size: 1 ⁄ 6 of recipe. Amount per serving: 258 calories, 12g total fat (2g saturated fat), 18g carbohydrates, 24g protein, 4g dietary fiber, 589mg sodium. Source: American Institute forCancer Research Makes 6 servings. Lime and chicken soup with avocado Smart ways to lose weight PAGE 3 Somemethods work better than others.