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EatingWell: Fiesta in a bowl

By Joyce Hendley, EatingWell on

This savory chicken vegetable soup seems even richer with the smoky flavor from roasted poblano peppers and garlic. Serve with tortilla chips.

Southwestern Vegetable & Chicken Soup

Serves 8

Active Time: 1 hour

Total Time: 1 1/2 hours

2 medium poblano peppers

 

2 teaspoons canola oil

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

1 1/2 cups chopped onion (1 large)

1 1/2 cups chopped red or green bell pepper (1 large)

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