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Pulled Chicken Ancho Chili and Black Bean Soup

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

uncooked onion(s)

2 cup(s), chopped, chopped

poblano chile

2 medium, chopped

kosher salt

1½ tsp, divided

minced garlic

1 Tbsp

sweet red pepper(s)

1 medium, diced

chili powder

2 tsp, or to taste

ancho chile 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 kernels

2 cup(s), defrosted

fresh lime juice

1 Tbsp

plain fat free Greek yogurt

1 cup(s)

cilantro

½ cup(s), chopped

uncooked scallion(s)

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

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