Southwestern Vegetable & Chicken Soup

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.

This has become a staple during the winter! Freezes well and gets better each day

Also omitted Step 1 & did jarred peppers but was good!

I omitted the onions & it remained tasty. We ate with mexican cornbread!

I made this exactly as the recipe called for and it was delicious. And, my husband really liked it.

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.

Took a long time to make but it was great when it was done!

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!

Husband said it was best chicken soup ever! Only thing, I added rainbow twirls pasta. This helps tone down the extra spice.

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!

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

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.