Ingredients
2 poblano peppers, medium, chopped
2 tsp canola oil
1½ lb chicken breasts, boneless and skinless, cut into 1 inch pieces
1 onion, large, chopped
1 red bell pepper, chopped
¾ cup green beans, cut into ¼ inch pieces
4 garlic cloves, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp red pepper flakes
6 cups low sodium chicken broth
1 can black beans, 15 oz
1 can diced tomatoes, 14 oz
2 cups spinach
1½ cup corn kernels
½ cup fresh cilantro
½ cup fresh lime juice
½ cup monetary jack cheese, shredded
Preparation
Preheat oven to broiler setting.
Line a pan with aluminum foil and place poblanos on top.
Broil, turning once for 8 tp 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 to 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 to 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. Simmer for 15 minutes, stirring occasionally.
Add chicken, spinach and corn.
Simmer for an additional 15 minutes.
Divide into bowls and top with shredded cheese, cilantro and lime. Serve.
