Southwestern Vegetable & Chicken Soup
This healthy chicken vegetable soup seems even richer with the smoky flavor from roasted poblano peppers and garlic. Serve this healthy chicken soup recipe with tortilla chips.
Ingredients
- 2 medium poblano peppers
- 2 teaspoons canola oil
- 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
- 1½ cups chopped onion (1 large)
- 1½ cups chopped red or green bell pepper (1 large)
- 1½ cups green beans, cut into ¼-inch pieces, or frozen, thawed
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- 6 cups reduced-sodium chicken broth
- 1 15-ounce can black beans or pinto beans, rinsed
- 1 14-ounce can diced tomatoes
- 4 cups chopped chard or spinach
- 1½ cups corn kernels, fresh or frozen
- ½ cup chopped fresh cilantro
- ½ cup fresh lime juice, plus lime wedges for serving
Instructions
- To roast poblanos: Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop; set aside.
- Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.
- Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
- Add the reserved chicken and juices, chard (or spinach) and corn; return to a simmer and cook for 15 minutes more to heat through and blend flavors.
- Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.
