Chicken, Roasted Vegetable Soup With Lime And Cilantro
serves 2-4
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2 red bell peppers, diced
2 poblano peppers, diced
1 cup corn kernels
2 tablespoons canola oil
salt and pepper
4 cups low-sodium chicken broth
1 medium onion, diced
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper
1 tablespoon corn meal
1 24-ounce can black beans, rinsed and drained
3/4 cup chopped fresh cilantro
1 lime, juiced
prep: 10 minutes
total: 45 minutes
medium bowl
roasting pan
can opener
large saucepan
1. Preheat the oven to 450F. Prep the ingredients and, in a medium bowl, toss the bell pepper, poblano and corn with 1 tablespoon vegetable oil and a light sprinkling of salt. Spread the vegetable outs on a roasting pan, and cook in the oven until the vegetables are tender and browning, 10-15 minutes.
2. Meanwhile, heat the remaining oil in a large saucepan over medium-high heat. When it's hot and shimmering, add the onions, ground cumin, ground coriander and cayenne pepper and sauté until the onions soften, about 4-6 minutes. Pour in the broth and bring it to a boil.
3. Add the roasted vegetables, corn meal and black beans to the pan. Bring the soup back to a boil, then reduce the heat to a simmer. Gently simmer until the cornmeal has thickened the soup, 10-15 minutes. Take the pan off the heat and stir in the lime juice and cilantro.
2. Meanwhile, heat the remaining oil in a large saucepan over medium-high heat. When it's hot and shimmering, add the onions, ground cumin, ground coriander and cayenne pepper and sauté until the onions soften, about 4-6 minutes. Pour in the broth and bring it to a boil.
3. Add the roasted vegetables, corn meal and black beans to the pan. Bring the soup back to a boil, then reduce the heat to a simmer. Gently simmer until the cornmeal has thickened the soup, 10-15 minutes. Take the pan off the heat and stir in the lime juice and cilantro.
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