- 2 medium-sized poblano peppers
- 12 ounces skinless and boneless chicken thighs cut and trimmed into pieces
- 2 teaspoons of canola oil
- One and a half cup of green or red bell pepper
- 1 cup chopped onion
- 4 cloves of minced garlic
- 1 teaspoon of ground cumin
- I tablespoon chili powder
- One and a half cup of green beans cut in one-fourth inch
- 6 cups chicken broth
- 1 cup pinto beans or black beans
- 4 cups of chopped spinach
- 1 cup of fresh or frozen corn kernels
- 1 can of diced tomatoes
- Half cup lime juice
- Half cup of chopped fresh cilantro
- Lime wedges
- For roasting the poblanos, place the oven rack around 5 inches from the source of heat. Preheat the boiler. Line the pan of the broiler with aluminum foil. Turn once till it starts blackening for 8 minutes. Take out and put it in a paper bag. Allow it to steam so that the skin starts to loosen or for 10 minutes. As the poblanos has started cooling down, peel and seed them. Thereafter, chop them coarsely and keep it aside.
- In the meantime, heat 2 teaspoons of canola oil in a pot over medium to high heat. Place the chicken in the pot and start to cook. Turn the chicken from time to time for 5 minutes or till it is slightly brown in color. When done, transfer the chicken onto a plate and keep it aside.
- Lower the flame to medium, add bell pepper, onion, green beans. Saute it and add the minced garlic. Keep stirring until the vegetables become soft or for 5 to 7 minutes. Add the cumin and chili powder. Stir the mixture for about 30 seconds. Add the chicken broth, chopped poblanos, and the tomatoes. Bring the soup to boil and keep the flame on simmer. Keep cooking while stirring occasionally till the veggies are soft and tender.
- Add the chicken and the juice, corn, chopped spinach and cook for 15 minutes to blend the flavor.
- Serve in a bowl and sprinkle one tablespoon of cilantro and half teaspoon lime juice. Garnish with wedges of lime.
NOTES – Freeze the soup in small amount in tubs or freezer bags. This way it is going to defrost quicker.