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Pulled chicken ancho chile and black bean soup

Pulled chicken ancho chile & 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. Not only does it feature poblano chiles and chili powder, but ancho chile powder as well. Chili powder tends to have other spices like oregano, garlic, and cumin. Ancho chile powder, made only from ancho chiles, isn't too spicy as anchos are some of the sweetest chiles out there. If you're sensitive to spice, simply add a little bit, give it a taste, and keep gradually adding until you hit that perfect level of heat. These spices wonderfully balance out the chicken, black beans, corn, onions, and fresh cilantro.

Ingredients

Olive oil

1 tsp

Uncooked onion

2 cup(s), chopped

Poblano pepper

2 medium, chopped

Kosher salt

1½ tsp, divided

Jarred minced garlic

1 Tbsp

Red bell pepper

1 medium, diced

Chili powder

2 tsp, or to taste

Ancho chili powder

2 tsp, or to taste

Ground cumin

2 tsp

Fat free 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

Plain fat free Greek yogurt

1 cup(s)

Cilantro

½ cup(s), chopped

Scallions

½ cup(s), chopped, 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 to 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 to 10 minutes.
  2. Remove chicken to a plate; let cool 2 to 3 minutes. Meanwhile, add beans and corn to pot; cook until heated through, 2 to 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.
  4. Serving size: 1 cup soup, 2 tbsp yogurt, and 2 tbsp cilantro/scallion

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