Spicy Vegetable Chicken Soup

Ingredients

• 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)
• 1 ½ cups green beans, cut into 1/4-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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