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.
Can You Make Chicken Soup Ahead of Time?
Yes, you’re able to 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 could 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.
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.
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.
Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
