Smoky Chicken And Chard Soup

1. Remove stems from chard; slice into" 3/8-inch pieces (about 1 1/2 cups) Coarsely chop leaves (about 6 slightly packed cups).

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

3. Turn chicken; reduce heat to low. Cover and simmer 20 to 25 minutes or until chicken is no longer pink in center and rice is tender. Remove chicken; cool slightly.

4. Add chard leaves to pot. Increase heat to medium; cook, uncovered, 3 to 4 minutes or just until chard is tender.

5. Meanwhile, shred chicken into bite-size pieces; return to soup. Garnish each serving with avocado and lime wedges.