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photo Southwestern Vegetable & Chicken Soup Recipe | Say Mmm

Southwestern Vegetable & Chicken Soup

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 lim
8 Servings - eatingwell.com
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Servings:8  | Calories:186 | Total Fat:5g  | Chol:35mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 22g
7 %
Fiber 7g
28 %
Sugars 5g
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Cholesterol 35mg
12 %
Sodium 424mg
18 %
Protein 17g
34 %
Calories:
32% Others combined
27% Boneless, skinless chicken thighs
26% Can black beans
14% Reduced-sodium chicken broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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

Directions : View recipe directions on eatingwell.com
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