Photo of Pulled Chicken Ancho Chili & Black Bean Soup by WW

Pulled Chicken Ancho Chili & Black Bean Soup

Points® value
Total Time
58 min
25 min
30 min
A dollop of plain yogurt helps tame the heat in this Mexican-inspired soup.


Olive oil

1 tsp(s)


2 cup(s), chopped

Poblano chile

2 medium, chopped

Kosher salt

1½ tsp(s), divided

Minced garlic

1 tbsp(s)

Red bell pepper

1 medium, diced

Chili powder

2 tsp(s), or to taste

Ancho chili powder

2 tsp(s), or to taste

Ground cumin

2 tsp(s)

Fat-free reduced sodium chicken broth

4 cup(s)

Canned diced tomatoes

15 oz

Uncooked boneless skinless chicken breast

1 pound(s)

Canned black beans

15 oz, rinsed and drained

Frozen corn

2 cup(s), defrosted

Fresh lime juice

1 tbsp(s)

Plain fat free Greek yogurt

1 cup(s)


½ cup(s), chopped

Uncooked scallions

½ cup(s), sliced


  1. Heat oil in a large soup pot over medium heat. Add onion, poblano and 1 tsp salt; cook, stirring often, until onion is soft, 7-10 minutes. Add garlic, red pepper, both chili powders and cumin; cook, stirring a few times, 1 minute. Add broth and tomatoes; increase heat to high to bring to a boil. Reduce heat to medium low and bring to a simmer; add chicken to pot. Cover and simmer until cooked through, 7-10 minutes.
  2. Remove chicken to a plate; let cool 2-3 minutes. Meanwhile, add beans and corn to pot; cook until heated through, 2-3 minutes.
  3. Shred chicken with two forks; add back to soup. Stir in lime juice and remaining 1/2 tsp salt (or to taste); serve topped with yogurt, cilantro and scallions.


Serving size: 1 c soup, 2 Tbsp yogurt, 2 Tbsp cilantro/scallion