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South Western Vegetable & Chicken Soup

This healthy chicken vegetable soup seems too richer with the smoky flavour of peppers, garlic and poblanos. It is super healthy and tasty meal for dinner with green salad and the extra squeeze of lime juice make this soup more delicious!

Ingredients

  Preparation time : 1 hr and 30 min  
  • 2 medium Poblano Peppers
  • 2 teaspoons Canola oil
  • 3 cups boneless, skinless chicken thighs, cut into bite-size pieces
  • 6 cups reduced-sodium chicken broth
  • 1 cup chopped onion
  • 2 cups diced tomatoes
  • 1 1/2 cups chopped red or green bell pepper
  • 1 1/2 cups can black beans (rinsed)
  • 4 cups chopped spinach
  • 1 cups green beans, cut into 1/4 inch pieces, or frozen
  • 4 cloves garlic (minced)
  • 1 tablespoon chilli powder
  • 1 1/2 teaspoons ground cumin
  • 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

Directions -

  • To roast Poblanos : Place oven rack about 5 inches away from the heat source. Preheat broiler pan for about 2 minutes. Line the broiler pan with foil paper.
  • Broil whole poblanos for about 10 to 12 minutes until they starting to blacken. After broil place them in the big bowl and covered the bowl, let steam to loosen skins about 10 minutes. When poblanos cool down peel it and throw the seeds of it and then chop it finely. Keep aside.
  • In a pan. Heat 1 teaspoon of oil. Add chicken and started cooking, stir them continuously for 5 minutes, whey they turned in to light brown.
  • Transfer it to plate and set aside.
  • In the same pan add 2 teaspoons of oil and reduce the heat to medium, add onion, bell pepper, garlic, green beans. Cook until beginning to soften for about 5 minutes. Add chilli powder and cum and started stirring about 30 seconds. Now add broth, tomatoes, chopped poblanos and 1 cup of water; bring to a boil. After that, reduce the heat to simmer and cook vegetables about 15 minutes and stir occasionally. Now add cooked chicken, spinach, corn and spinach and cook for 15 minutes.
  • After fully cooked, served it in a soup bowl and add lime juice and cilantro in it and with lime wedges.

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