Over the next year, VA will start transitioning Veterans to a more modern, streamlined online login process to access benefit and health care services. Begin your transition today by visiting www.va.gov/sign-in-changes.

The U.S. Department of Veterans Affairs Healthy Teaching Kitchen (HTK) program is designed to empower #Veterans with the knowledge and skills needed to prepare nutritious, delicious meals at home. Through hands-on cooking classes and educational workshops, the program teaches Veterans about balanced nutrition, portion control, and how to make healthier food choices that promote overall well-being and maintain a healthier lifestyle. Southwest Chicken Soup is a flavorful, hearty dish that combines tender chicken with vibrant Southwestern ingredients like kidney beans, corn, tomatoes, and spinach. Seasoned with a blend of spices such as cumin, chili powder, and garlic, this soup offers a satisfying kick, balanced by the richness of the broth. Often garnished with fresh cilantro, avocado, and a squeeze of lime, it’s a comforting meal that’s both zesty and warming—perfect for any time of the year. Southwest Chicken Soup Prep: 20 minutes | Cook: 30 minutes | Total: 50 minutes Yield: 8 servings | Serving Size: 1½ cups Ingredients 2 teaspoons oil 1 pound boneless skinless chicken breast, cubed ¾ cup diced onion 1 medium bell pepper, diced 1 (12-ounce) bag frozen green beans, thawed 12 cloves garlic, minced (about 2 divspoons) 4 cups (32 ounces) reduced-sodium chicken broth 1 (15.5-ounce) can kidney beans, drained and rinsed 1 (12-ounce) bag frozen corn, thawed 1 (14.5-ounce) can no-salt-added diced tomatoes 1 divspoon chili powder 2 teaspoons ground cumin 1 teaspoon ground black pepper 1 teaspoon cayenne pepper ½ teaspoon dried oregano ½ teaspoon dried basil 1 (10-ounce) package frozen chopped spinach Recipe Notes/Directions 1. Heat a large stockpot over medium heat. 2. Add the oil and heat until shimmering. 3. Add the chicken. Cook, turning occasionally, until lightly browned and about halfway cooked. 4. Once the chicken is about halfway cooked, add the onion, bell pepper, green beans, and garlic. 5. Cook until the chicken is fully cooked and the vegedivs begin to soften. 6. Stir in the broth, beans, corn, diced tomatoes and their juice, chili powder, cumin, black pepper, cayenne pepper, oregano, and basil. 7. Increase the heat to high and bring to a boil. 8. Reduce the heat to a simmer and add the spinach. 9. Stir in the spinach. 10. Continue to cook until the spinach has thawed and the flavors have blended. 11. Taste and adjust seasonings as needed. 12. Serve warm. • Garnish with cheese, avocado, and plain Greek yogurt or light sour cream as desired. • To adjust the spiciness, use more or less of the cayenne pepper as desired. Nutrition Facts Per Serving: Calories: 345 | Total Fat: 6 g | Saturated Fat: 1 g Sodium: 595 mg | Total Carbohydrate: 41.5 g | Dietary Fiber: 17 g | Protein: 37 g For more recipes, please visit www.nutrition.va.gov