Recipe Detail

Southwestern Vegetable Chicken Soup

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  1. 2 - medium poblano peppers
  2. 2 teaspoons - canola oil
  3. 12 - boneless, skinless chicken thighs trimmed, cut into bite-size pieces
  4. 1 1/2 cups - onion chopped
  5. 1 1/2 cups - red or green bell pepper chopped
  6. 1 1/2 cups - green beans cut into 1/4-inch pieces
  7. 4 cloves - garlic minced
  8. 1 tablespoons - chili powder
  9. 1 1/2 teaspoons - ground cumin
  10. 6 cups - reduced-sodium chicken broth
  11. 1 cans - black or pinto beans 15 oz., rinsed
  12. 1 cans - diced tomatoes 14 oz.
  13. 4 cups - chopped chard or spinach
  14. 1 1/2 cups - corn kernels fresh or frozen
  15. 1/2 cups - chopped fresh cilantro
  16. 1/2 cups - fresh lime juice plus lime wedges for serving


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.


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