A Supportive Podcast for those Dealing with a loved one with Memory Loss

A Supportive Podcast for those Dealing with a loved one with Memory Loss

Southwestern Vegetable & Chicken Soup

Southwestern Vegetable & Chicken Soup
Full of vegetables and flavor, make a big pot of this soup for cold winter days.

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

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.