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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Roasted poblano peppers and garlic give a smoky flavor to this tasty chicken and vegetable soup.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 40 min
    Cook Time: 1 hour(s) 30 min


    Easy to make ahead and refrigerate for 3 days or freeze for up to 6 months; garnish with lime juice and cilantro just before serving.


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    Posted On:

    January 21, 2013

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