Southwestern Vegetable & Chicken Soup

By cserumga

Per serving: 199 calories; 5 g fat ( 1 g sat , 2 g mono ); 28 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 15 g protein; 6 g fiber; 638 mg sodium; 794 mg potassium.

Ingredients

• 2 medium poblano peppers
• 2 teaspoons canola oil
• 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
• 1 1/2 cups chopped onion (1 large)
• 1 1/2 cups chopped red or green bell pepper (1 large)
• 1 1/2 cups green beans, cut into 1/4-inch pieces, or frozen, thawed
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 1/2 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
• 1 1/2 cups corn kernels, fresh or frozen
• 1/2 cup chopped fresh cilantro
• 1/2 cup fresh lime juice, plus lime wedges for serving

Preparation

Step 1

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.