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Southwestern Vegetable & Chicken Soup


Banana and Orange BOWL

25g Carbs / 17g Protein / 6g Fat / 213 kcal

Nutritional Value


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

Cooking method

• 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 flavours. • Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges. • To make ahead: Prepare through Step 4 and refrigerate for up to 3 days or freeze for up to 6 months; add cilantro and lime juice just before serving.
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