Spicy Vegetable & Chicken Soup

eatingwell.com

Bette

2 medium poblano peppers

2 teaspoons canola oil

12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces

1 ½ cups chopped onion (1 large)

1 ½ cups chopped red or green bell pepper (1 large)

1 ½ cups green beans, cut into ¼-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 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

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