Active Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 servings, about 1 1/2 cups eachJump to Nutrition Facts
Active Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 servings, about 1 1/2 cups each
Active Time:1 hr
Active Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:8 servings, about 1 1/2 cups each
Yield:
8 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Jump to recipe
Can You Make Chicken Soup Ahead of Time?
Yes, you can make this vegetable and chicken soup recipe ahead of time. Prepare the soup through Step 4. Let cool and transfer to an airtight container. Refrigerate for up to 3 days. Reheat on the stove or in the microwave until heated through. Proceed with Step 5 before serving.
Can You Freeze Chicken Soup?
To freeze this chicken soup recipe, prepare through Step 4. Let cool and transfer to an airtight, freezer-safe container. Be sure to date and label the container before freezing so you can keep track of its contents. Freeze for up to 6 months. When you’re ready to enjoy, transfer the soup to the refrigerator to thaw. Reheat on the stove or in the microwave until heated through. Proceed with Step 5 before serving. Herbs will lose their flavor in the freezer, so it’s best to wait to garnish until you’re ready to eat.
Cook Mode(Keep screen awake)Ingredients2mediumpoblano peppers2teaspoonscanola oil12ouncesboneless, skinless chicken thighs, trimmed, cut into bite-size pieces1 1/2cupschopped onion(1large)1 1/2cupschopped redorgreen bell pepper(1large)1 ½cupsgreen beans, cut into 1/4-inch pieces, or frozen, thawed4clovesgarlic, minced1tablespoonchili powder1 ½teaspoonsground cumin6cupsreduced-sodium chicken broth1(15 ounce) canblack beans or pinto beans, rinsed1(14 ounce) candiced tomatoes4cupschopped chardorspinach1 ½cupscorn kernels, fresh or frozen½cupchopped fresh cilantro½cupfresh lime juice, pluslime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2mediumpoblano peppers
2teaspoonscanola oil
12ouncesboneless, skinless chicken thighs, trimmed, cut into bite-size pieces
1 1/2cupschopped onion(1large)
1 1/2cupschopped redorgreen bell pepper(1large)
1 ½cupsgreen beans, cut into 1/4-inch pieces, or frozen, thawed
4clovesgarlic, minced
1tablespoonchili powder
1 ½teaspoonsground cumin
6cupsreduced-sodium chicken broth
1(15 ounce) canblack beans or pinto beans, rinsed
1(14 ounce) candiced tomatoes
4cupschopped chardorspinach
1 ½cupscorn kernels, fresh or frozen
½cupchopped fresh cilantro
½cupfresh lime juice, pluslime wedges for serving
DirectionsTo roast poblanos: Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop; set aside.Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.Add the reserved chicken and juices, chard (or spinach) and corn; return to a simmer and cook for 15 minutes more to heat through and blend flavors.Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.Originally appeared: EatingWell Magazine, Soup Cookbook; updated October 2022
Directions
To roast poblanos: Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop; set aside.Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.Add the reserved chicken and juices, chard (or spinach) and corn; return to a simmer and cook for 15 minutes more to heat through and blend flavors.Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.
To roast poblanos: Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop; set aside.
Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.
Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
Add the reserved chicken and juices, chard (or spinach) and corn; return to a simmer and cook for 15 minutes more to heat through and blend flavors.
Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.
Originally appeared: EatingWell Magazine, Soup Cookbook; updated October 2022
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Nutrition Facts(per serving)213Calories6gFat25gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
