Southwestern Vegetable & Chicken Soup

Southwestern Vegetable & Chicken Soup

Who may not would like to eat their vegetables once they're tucked into a musky stock with bits of delectable chicken and spiked with a preliminary of up to date lime and cilantro? This sound chicken soup appears far more extravagant with the smoky flavor from fried poblano peppers and garlic. Serve this solid soup equation with wool cake chips.

Ingredients

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

Instructions

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.

Make Ahead Tip: 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