Southwestern Vegetable & Chicken Soup

Name: Southwestern Vegetable & Chicken Soup
Ingredients: •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

Southwestern Vegetable & Chicken Soup was pinched from <a href="http://www.diabeticconnect.com/diabetic-recipes/general/5633-southwestern-vegetable-amp-chicken-soup" target="_blank">www.diabeticconnect.com.</a>

INGREDIENTS

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•2 medium poblano peppers

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•2 teaspoons canola oil

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•12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces

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•1 1/2 cups chopped onion, (1 large)

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•1 1/2 cups chopped red or green bell pepper, (1 large)

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•1 1/2 cups green beans, cut into 1/4-inch pieces, or frozen, thawed

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•4 cloves garlic, minced

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•1 tablespoon chili powder

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•1 1/2 teaspoons ground cumin

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•6 cups reduced-sodium chicken broth

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•1 15-ounce can black beans, or pinto beans, rinsed

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•1 14-ounce can diced tomatoes

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•4 cups chopped chard or spinach

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•1 1/2 cups corn kernels, fresh or frozen

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•1/2 cup chopped fresh cilantro

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•1/2 cup fresh lime juice, plus lime wedges for serving

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