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2 medium poblano peppers
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2 teaspoons neutral oil, such as canola or avocado
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12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
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1 1/2 cups chopped onion (1 large)
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1 1/2 cups chopped red or green bell pepper (1 large)
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1 ½ cups green beans, cut into 1/4-inch pieces, or frozen, thawed
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4 cloves garlic, minced
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1 tablespoon chili powder
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1 ½ teaspoons ground cumin
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6 cups reduced-sodium chicken broth
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1 (15 ounce) can black beans or pinto beans, rinsed
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1 (14 ounce) can diced tomatoes
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4 cups chopped chard or spinach
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1 ½ cups corn kernels, fresh or frozen
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½ cup chopped fresh cilantro
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½ cup fresh lime juice, plus lime wedges for serving
Spicy Vegetable & Chicken Soup
Who wouldn't want to eat their vegetables when they're tucked into a fragrant broth with bits of tasty chicken and spiked with a shot of fresh lime and cilantro? This healthy Southwestern 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.
Nutrition Information
299
Calories
28g
Carbohydrates
22g
Protein
717mg
Potassium
10g
Fiber
8g
Sugar
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