Southwestern Vegetable & Chicken Soup

Southwestern Vegetable & Chicken Soup

12 Reviews
From: EatingWell Magazine, Soup Cookbook

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.
  • 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 information

  • Serving size: about 1½ cups
  • Per serving: 213 calories; 6 g fat(1 g sat); 6 g fiber; 25 g carbohydrates; 17 g protein; 44 mcg folate; 39 mg cholesterol; 7 g sugars; 2,806 IU vitamin A; 72 mg vitamin C; 79 mg calcium; 3 mg iron; 386 mg sodium; 779 mg potassium
  • Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (56% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ lean protein, 1½ vegetable, 1 starch, ½ fat

Reviews 12

February 27, 2018
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By: Kris
I made this exactly as the recipe called for and it was delicious. And, my husband really liked it.
February 26, 2018
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By: Major
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.
February 09, 2018
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By: I love Lemons
Took a long time to make but it was great when it was done!
February 08, 2018
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By: Irania Rodriguez
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!
July 16, 2017
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By: Wendy Santa Cruz
Husband said it was best chicken soup ever! Only thing, I added rainbow twirls pasta. This helps tone down the extra spice.
May 04, 2015
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By: EatingWell User
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!
May 23, 2014
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By: EatingWell User
The soup sounds great without chicken as well. Please do not use canola oil in your recipes. Canola oil is cheap and not healthy.
June 12, 2013
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By: rhull.313
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
January 24, 2013
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By: EatingWell User
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
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