A Podcast That Listens, Hears and Offers Wisdom & Hope From Caregivers Who Have Lived The Experience.
June 11, 2022
Southwestern Vegetable & Chicken Soup

Stuffed full of vegetables and flavor, this is a great way to get a couple of servings of vegetables into your loved ones. It’s delicious with a smoky flavor from the roasted poblano peppers and garlic. Use the salad topper tortilla strips so you don’t have a lot of chips begging you to eat them.

Ingredients

  • 2 eaches medium poblano peppers
  • 2 teaspoons canola oil
  • 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 1 ½ cups 1 1/2 cups chopped onion (1 large)
  • 1 ½ cups 1 1/2 cups chopped red or green bell pepper (1 large)
  • 1 ½ cups green beans, cut into 1/4-inch pieces, or frozen, thawed
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 6 cups reduced-sodium chicken broth
  • 1 (15 ounce) can black beans or pinto beans, rinsed
  • 1 (14.1 ounce) can 1 (14 ounce) can diced tomatoes
  • 4 cups chopped chard or spinach
  • 1 ½ cups corn kernels, fresh or frozen
  • ½ cup chopped fresh cilantro
  • ½ cup fresh lime juice, plus lime wedges for serving

Directions

  • Step 1To 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.
  • Step 2Meanwhile, 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.
  • Step 3Reduce 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.
  • Step 4Add 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.
  • Step 5Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.
Fading Memories was created to support family caregivers in a simple, on-demand form. When I was looking for advice on caring for my Mom, I needed this podcast. Since it didn’t exist, I created what I needed!
Jen – pod host

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