Mouthwatering Freshii Copycat Southwest Soup
Serving Size / Yield
- 2 medium poblano peppers, chopped
- 2 tsp. canola oil
- 1 1/2 lb. boneless, skinless chicken breats, cut into 1-inch pieces
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3/4 C. green beans, cut into 1/4-inch pieces
- 4 cloves garlic, minced
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 1 tsp. red pepper flakes
- 6 cups low sodium chicken brown
- 1 (15 oz.) can black beans
- 1 (14 oz.) can diced tomatoes
- 2 C. spinach
- 1 1/2 C. corn kernels
- 1/2 C. fresh cilantro
- 1/2 C. fresh lime juice
- 1/2 C. shredded monetary jack cheese
Preheat oven to broiler setting. Line a pan with aluminum foil and place poblanos on top. Broil, turning once for 8-12 minutes or until they begin to blacken. Remove from broiler and place in a paper bag, allowing them to steam for 10 minutes. Once cooled, peel, seed, stem and coarsely chop.
In the meantime, heat oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook for 3-5 minutes, turning occasionally. Remove from pan and set aside. Reduce heat to medium and add onion, red bell peppers, green beans and garlic. Cook for 6-8 minutes or until ingredients begin to soften.
Add chili powder, cumin and red pepper flakes. Cook for 45 seconds and stir in broth, beans, tomatoes and poblanos. Bring to a boil then reduce heat and allow to simmer for 15 minutes, stirring occasionally. Add chicken, spinach and corn. Simmer for and an additional 15 minutes. Divide into bowls and top with shredded cheese. Serve.