Mediterranean Chicken soup with Curry and Coconut flavors

3/4 cup cooked brown rice
1 boneless, skinless, chicken breast seasoned with salt and pepper
1 tsp olive oil
2 T canola oil
1 medium onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, finely chopped
2 cups chicken broth
1 (15 oz) can chickpeas, rinsed and drained
1 cup canned or fresh chopped tomatoes
1 cup frozen corn kernels
1 tsp mild curry powder
1/2 tsp salt
freshly ground pepper to taste
1 14 oz. can lite coconut milk
2 T chopped fresh cilantro
fresh lime wedges

Prepare rice according to package instructions. Heat small skillet to medium high heat. Add olive oil and chicken breast and sauté until cooked (3-4 minutes per side). Remove from heat and let cool. Cube chicken breast. In medium stock pot, heat canola oil over medium heat. Add onion, bell pepper, and jalapeno. Cook, stirring until softened, about 5 minutes. Add garlic and cook, stirring constantly, 1 minute. Add the broth, chicken, chickpeas, tomatoes, corn, curry powder, salt and pepper. Bring to a boil. Reduce heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve with fresh lime wedges to squeeze over soup.

Number of Servings: 6

Recipe submitted by SparkPeople user MARYCOOKS4U.