Low-Calorie • Gluten-Free

Active1 hr

Total1½ hrs

Southwestern Vegetable & Chicken Soup

This delicious soup is absolutely loaded with vegetables—peppers, green beans, chard, corn and tomatoes. If you feel like it, by all means try it with other vegetables instead.

• 2 medium poblano peppers
• 1 tablespoon canola oil
• 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
• 1½ cups chopped onion
• 1½ cups chopped red or green bell pepper
• 1½ cups green beans, cut into ¼-inch pieces, fresh or frozen, thawed
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1½ teaspoons ground cumin
• 6 cups low-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, fresh or frozen (thawed)
• ½ teaspoon salt
• ½ cup fresh lime juice, plus lime wedges for garnish
• ½ cup chopped fresh cilantro

1. Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil 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.

2. Meanwhile, heat oil in a large pot over medium-high heat. Add chicken and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.

3. Reduce 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.

4. Add the reserved chicken and any accumulated juices, chard (or spinach), corn and salt; return to a simmer and cook for 15 minutes more to blend flavors.

5. Stir in lime juice. Top with cilantro and serve with lime wedges, if desired.

►► MAKE AHEAD: Prepare through Step 4 and refrigerate for up to 3 days or freeze for up to 6 months; add lime juice and cilantro just before serving.

Serves 8: about 1½ cups each

Calories 213 | Fat 6g (sat 1g) | Cholesterol 39mg | Carbs 25g | Total sugars 7g (added 0g) | Protein 17g | Fiber 6g | Sodium 386mg | Potassium 779mg.

Nutrition bonus: Vitamin C (121% daily value) | Vitamin A (56% dv).