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Southwestern Vegetable & Chicken Soup

Joyce Hendley
  • 90 minutes
  • Serves 8

INGREDIENTS

12 oz

Chicken thighs, boneless skinless

1 15 ounce can

Black beans or pinto beans

4 cups

Chard or spinach

1/2 cup

Cilantro, fresh

1 1/2 cups

Corn, fresh or frozen kernels

4 cloves

Garlic

1 1/2 cups

Green beans

1 1/2 cups

Onion

2

Poblano peppers, medium

1 1/2 cups

Red or green bell pepper

1 14 ounce can

Tomatoes

6 cups

Chicken broth, reduced-sodium

1/2 cup

Lime juice, fresh

1 tbsp

Chili powder

2 tsp

Canola oil

1 1/2 tsp

Cumin, ground