Name: Spicy Vegetable & Chicken Soup
Total time: 90 min
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); 1.5 cups green beans, cut into 1/4-inch pieces, or frozen, thawed; 4 cloves garlic, minced; 1 tablespoon chili powder; 1.5 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; 1.5 cups corn kernels, fresh or frozen; 0.5 cup chopped fresh cilantro; 0.5 cup fresh lime juice, plus lime wedges for serving

Spicy Vegetable & Chicken Soup

4.5

(15)

13 Reviews

Who wouldn't want to eat their vegetables when they're tucked into a fragrant broth with bits of tasty chicken and spiked with a shot of fresh lime and cilantro? This healthy Southwestern chicken vegetable soup seems even richer with the smoky flavor from roasted poblano peppers and garlic. Serve this healthy chicken soup recipe with tortilla chips.

Joyce Hendley, M.S.

Updated on September 20, 2023

Tested by

EatingWell Test Kitchen

Active Time:

1 hr

Additional Time:

30 mins

Total Time:

1 hr 30 mins

Servings:

Yield:

8 servings, about 1 1/2 cups each

Nutrition Profile:

Nut-Free Dairy-Free Healthy Aging Healthy Immunity Soy-Free High-Fiber Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

Can You Make Chicken Soup Ahead of Time?

Yes, you can make this vegetable and chicken soup recipe ahead of time. Prepare the soup through Step 4. Let cool and transfer to an airtight container. Refrigerate for up to 3 days. Reheat on the stove or in the microwave until heated through. Proceed with Step 5 before serving.

Can You Freeze Chicken Soup?

To freeze this chicken soup recipe, prepare through Step 4. Let cool and transfer to an airtight, freezer-safe container. Be sure to date and label the container before freezing so you can keep track of its contents. Freeze for up to 6 months. When you're ready to enjoy, transfer the soup to the refrigerator to thaw. Reheat on the stove or in the microwave until heated through. Proceed with Step 5 before serving. Herbs will lose their flavor in the freezer, so it's best to wait to garnish until you're ready to eat.

Additional reporting by Alex Loh

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 ½ cups green beans, cut into 1/4-inch pieces, or frozen, thawed
4 cloves garlic, minced
1 tablespoon chili powder
1 ½ 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 ½ cups corn kernels, fresh or frozen
½ cup chopped fresh cilantro
½ cup 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.

Originally appeared: EatingWell Magazine, Soup Cookbook; updated October 2022

Nutrition Facts (per serving)

213	Calories
6g	Fat
25g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 1/2 cups
Calories 213
% Daily Value *
Total Carbohydrate 25g	9%
Dietary Fiber 6g	21%
Total Sugars 7g
Protein 17g	33%
Total Fat 6g	8%
Saturated Fat 1g	7%
Cholesterol 39mg	13%
Vitamin A 2806IU	56%
Vitamin C 72mg	80%
Folate 45mcg	11%
Sodium 386mg	17%
Calcium 79mg	6%
Iron 3mg	16%
Magnesium 72mg	17%
Potassium 779mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.