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 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. Source: EatingWell Magazine, Soup Cookbook

Joyce Hendley
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Ingredients

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.

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  • 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.

Tips

To make ahead: 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.

Nutrition Facts

213 calories; 6.4 g total fat; 39 mg cholesterol; 386 mg sodium. 24.9 g carbohydrates; 16.6 g protein; Full Nutrition

Reviews (16)

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18 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/30/2019
I followed the recipe I like my chard very limp so I did toss it in with other veggies and cooked a little longer. I make jalapeno cornbread to go along with this delish on a chilly evening. I will make again. Read More
Rating: 5 stars
02/16/2019
This has become a staple during the winter! Freezes well and gets better each day Read More
Rating: 4 stars
02/12/2019
Also omitted Step 1 & did jarred peppers but was good! Read More
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Rating: 5 stars
12/27/2018
I omitted the onions & it remained tasty. We ate with mexican cornbread! Read More
Rating: 5 stars
02/28/2018
I made this exactly as the recipe called for and it was delicious. And my husband really liked it. Read More
Rating: 5 stars
02/26/2018
I just made this but omitted the corn and green beans and replaced the chard with romaine lettuce and fresh baby spinach (did not cut these up). Also to make easier I used canned Poblano peppers which saved time. Read More
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Rating: 5 stars
02/09/2018
Took a long time to make but it was great when it was done! Read More
Rating: 5 stars
02/08/2018
Made this delicious recipe tonight! I didn't add peppers or spinach but I did add 3 carrots (sliced/small pieces) and added more 1/2 cup more of green beans & black beans. My family loved this! Highly recommend & feel free to make it your own! Read More
Rating: 5 stars
07/16/2017
Husband said it was best chicken soup ever! Only thing I added rainbow twirls pasta. This helps tone down the extra spice. Read More
Rating: 4 stars
05/05/2015
Impressed with the flavor! My brother made this soup and brought over a big container for me to try. The only change he made was that he added some ditalini pasta to it. My first thought was oh just another vegetable soup but I was really surprised by how flavorful and delicious it was! I think the addition of the pasta made it pretty filling but I really just wanted to keep eating it hah. Now that I've got the recipe I will definitely be making this for my family in the future. I thought the spice was just right and don't leave out the lime and cilantro at the end! Read More
Rating: 4 stars
05/23/2014
The soup sounds great without chicken as well. Please do not use canola oil in your recipes. Canola oil is cheap and not healthy. Read More
Rating: 4 stars
06/12/2013
Flavorful and satifying Made this last night very happy with the results. SO FLAVORFUL. There was a lot of prep work if I were willing to use more frozen veggies that would have been easier but in the spring who wants to use frozen corn and spinach! It was a bit spicier than I usually like it so next time I'll halve the chili powder. Roasting the chilies was a good move though for smoky flavor. I added some dried coriander seed which was a good call: goes great with the lime juice at the end. The recipe is flexible: I added more veggies because I had them (zucchini more beans) and half of a leftover jar of salsa that wasn't going to last. Next time I would also suggest adding the spinach just for the last 5 minutes not the last 15 as written because it will continue to cook and turn brown especially if you're planning on putting away leftovers. Pros: flavorful flexible healthy Cons: lots of chopping and prep Read More
Rating: 4 stars
01/24/2013
Glad I made this Made this last weekend and used kale as the other reviewer mentioned not on purpose but picked up the wrong bag. Would not change a thing and the lime and cilantro finished the mix of flavors very nicely! Amazed at the flavor! Pros: Great Flavor Read More
Rating: 4 stars
01/20/2013
Husband Approved! I made this tonight minus the poblano peppers (my husband is allergic to jalapenos so I pretty much avoid all hot peppers when cooking for us). I increased the spices and added some black pepper to compensate. It was fantastic! My husband and I both loved it. Read More
Rating: 4 stars
01/10/2013
Wakes up your taste buds! This soup LOOKS healthy! No chard or spinach at the commissary so I bought a huge bunch of kale. Followed the recipe to the letter except for that substitution and was pleased with the results. But husband thought it had slightly too much heat. He suggested adding another 2 cups of the kale. It worked. Made the soup last night had it for dinner tonight with homemade corn bread. Even better the second day. I expect it will freeze well too. Pros: Warming satisfying chock full of vegetables Cons: None! Read More
Rating: 5 stars
01/08/2013
Fantastic - family friendly I made this soup last week without the chicken for a vegetarian version. It was fantastic. My husband gave me 2 thumbs up and even my kids enjoyed it. Next time I'll cut back on the amount of cumin and red chili powder as it was a wee bit spicy for the kids. Pros: Tons of veggies Cons: A wee bit spicey Read More