Bright Line Eats

Batch cooking and freezer friendly!! You’ve been asking and here you go!

Add 1 tbsp of olive oil to your Dutch oven and cook your 24oz of chicken. Breast or thighs are both good to use! When chicken is cooked through remove from pan.

Add 1 more tbsp of olive and and cook your veggies. 1 onion, 1 red bell pepper, 1 1/2 cups fresh green beans and 4 cloves garlic, minced. Cook these for 5-7 minutes.

Next add your spices, 1 tbsp each of chili powder and cumin. Cook for 30 seconds.

To the vegetables and spices add two 14oz cans of diced tomatoes, 2 roasted, seeded and diced poblano peppers, a 15oz can of rinsed and drained pinto beans, and 8 cups of chicken broth. Bring this to a boil and then reduce heat to low and simmer for 15 minutes.

Finally add your cooked chicken back into the soup with 1 1/2 cups of corn kernels and 10oz chopped frozen spinach. Allow this to simmer for another 15 minutes. Add 1/2 cup of lime juice at the end right before serving!

This recipe makes 8 servings that include your total protein. Depending on the portions of veggies will make the difference in the size of salad you need on the side! This also freezes well, so make ahead and freeze for future lunches and dinners! Recipe to follow.

southwest chicken and vegetable soup

• 2 poblano peppers

• 2 tbsp olive oil

• 24 oz chicken breasts or thighs

• 1 onion, chopped

• 1 red bell pepper, chopped

• 1 1/2 cups fresh green beans

• 4 cloves garlic, minced

• 1 tbsp chili powder

• 1 tbsp ground cumin

• 8 cups chicken broth

• 15 oz pinto beans, rinsed and drained

• 2 (14 oz) cans diced tomatoes

• 10 oz chopped frozen spinach or 4 cups chopped fresh spinach

• 1 1/2 cups corn kernels

• 1/2 cup lime juice

Roast poblanos; peel, seed, stem and coarsely chop.

Heat 1 tbsp oil in Dutch oven. Add chicken and cook 3-5 minutes. Set aside chicken.

Add onion, bell pepper, green beans, and garlic to Dutch oven with another tablespoon oil. Cook 5-7 minutes. Stir in chili powder and cumin; cook 30 seconds. Stir in broth, beans, tomatoes and poblanos; bring to a boil. Reduce heat; simmer 15 minutes until vegetables are tender.

Add chicken and the juice from the chicken, spinach and corn. Simmer for 15 minutes.

Add lime juice and serve.

8 servings

1 serving = full protein and 6oz of vegetables. Add a fat and fruit for lunch or 8oz of veggies and fat for dinner.

Enjoy!