Pulled Chicken Ancho Chili & Black Bean Soup
0
Points®
Total time: 58 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
A dollop of plain yogurt helps tame the heat in this Mexican-inspired soup.
Ingredients
Olive oil
1 tsp(s)
Onion
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)
Cilantro
½ cup(s), chopped
Uncooked scallions
½ cup(s), sliced
Instructions
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.
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