Southwestern Soup

Jan 9, 2021

2 tsp olive oil
12 ounces boneless, skinless chicken breasts, cut into bite sized pieces
1 large onion, chopped
2 medium bell peppers
1 ½ cups green beans, cut into ¼ inch pieces, fresh or frozen
2 cloves garlic, minced
1 tsp chili powder
6 cups low-sodium chicken bone broth
1 can diced tomatoes
4 cups spinach
1 ½ cups corn, fresh or frozen
½ cup chopped cilantro
1 lime


  1. Heat oil in a large soup pot over medium-high heat
  2. Add chicken and cook, turning occasionally, until lightly browned, 3-5 minutes, transfer
    to a plate and set aside.
  3. Reduce the heat to medium and add the onion, peppers, green beans, and garlic. Cook,
    stirring, until beginning to soften about 5-7 minutes. Stir in chili powder for about 30
    seconds. Stir in broth and tomatoes and bring to a boil. Reduce heat to maintain a
    simmer and cook for about 15 minutes, until vegetables are tender, stir occasionally.
  4. Add the chicken, spinach and corn. Return to a simmer and cook for 15 minutes to heat
  5. Top each portion with cilantro and lime juice, serve with lime wedges.

    Nutritional info per serving: serves 8
    Calories: 260
    Protein: 22 g
    Fat: 6 g
    Carbs: 30 g

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