In a heavy skillet, heat olive oil and sauté onion and garlic until onion is translucent. Add tomato and cook over low heat for about 5 minutes. In a separate large saucepan, bring broth to a boil. Add chicken, sautéed vegetables, pepper, chilies, beans, and cilantro. Reduce heat and simmer 10 minutes, adding extra broth if necessary. If desired stir in avocado, rice, or tortilla chips and serve in warmed bowls. Garnish with lemon slices.
Serves 8

From: Prevention Magazine January 1997
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