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.

Joyce Hendley
Source: EatingWell Magazine, Soup Cookbook


Read the full recipe after the video.

Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; protein 16.6g; carbohydrates 24.9g; dietary fiber 5.9g; sugars 6.7g; fat 6.4g; saturated fat 1.3g; cholesterol 39mg; vitamin a iu 2806.4IU; vitamin c 72.3mg; folate 44.5mcg; calcium 79mg; iron 2.8mg; magnesium 72.2mg; potassium 778.5mg; sodium 385.5mg; thiamin 0.5mg.

Reviews (12)

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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
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: 4 stars
Also omitted Step 1 & did jarred peppers but was good! Read More
Rating: 4 stars
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: 5 stars
Took a long time to make but it was great when it was done! Read More
Rating: 5 stars
I omitted the onions & it remained tasty. We ate with mexican cornbread! Read More
Rating: 4 stars
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: 5 stars
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
Rating: 5 stars
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: 4 stars
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