Super Easy Summer Soup

INGREDIENTS
4 cups vegetable broth (make sure it’s sugar-free)
2 cups cooked brown rice
2 cups cooked chicken (optional for phases 1 &3)
2 cans of garbanzo beans (remove if using chicken)
1 heaping teaspoon chipotle seasoning (or any Mexican spice)
2 avocados, diced
1 summer squash, chopped
1 zucchini, chopped
1 small handful cilantro, chopped
2 green onions chopped
salt to taste
lime wedges for garnish

If you don’t have pre-cooked rice on hand you can either purchase some in the frozen section or make a batch by combining 2 cups of water with 1 cup of brown rice in a pot over high heat. When the water comes to a boil, cover the pot and turn heat down to the lowest setting for 45 minutes. (Do not stir. Simply set a timer and let the rice cook.)

Heat the broth in a pot over medium heat, Add rice, optional chicken and garbanzo beans, and chipotle spice and heat through for 10 minutes. Add zucchini and squash and cook for 5 more minutes.

Ladle into bowls and top with cilantro, green onions and avocado.