Active Time

　　10 minutes

　　Total Time

　　40 minutes

　　Most people don't know escarole from escargot, but that's okay. Just know that escarole is a delicious leafy green vegetable that's high in vitamin C. Leeks, which resemble large scallions, have a slightly oniony flavor. Here, I've used both in a main-meal soup that is filling and nutritious.

　　Try sprinkling a little smoked paprika over the soup before adding the cheese-it will give a sweet, smoky, slightly spicy flavor.

　　

Ingredients

4 servings

　　Olive oil cooking spray

　　8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces

　　Salt

　　Freshly ground black pepper

　　1 cup well-washed, chopped leeks

　　2–3 cups well-washed, chopped escarole

　　8 cups unsalted chicken stock (such as Kitchen Basics)

　　2 teaspoons fresh thyme

　　1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

　　

Step 1

Place the onion in a coffee mug, and add the lime zest and juice. Season with salt and stir. Let stand for 5 minutes.

　　

Step 2

Combine the peppers, cucumber, tomatoes, shrimp, and cilantro in a medium mixing bowl. Add the onion-lime mixture and toss to coat everything evenly. Taste and season with salt, if needed. Serve with the lime wedges.

　　

Step 3

Top with some diced avocado for added nutrients and flavor.