• prep: 1 hr
• cook: 0 hr
• total: 1 hr

servings:

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.

• 2 medium poblano peppers
• 2 teaspoons canola oil
• 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
• 1 1/2 cups chopped onion (1 large)
• 1 1/2 cups chopped red or green bell pepper (1 large)
• 1 1/2 cups green beans, cut into 1/4-inch pieces, or frozen, thawed
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 1/2 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
• 1 1/2 cups corn kernels, fresh or frozen
• 1/2 cup chopped fresh cilantro
• 1/2 cup fresh lime juice, plus lime wedges for serving

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