Pulled chicken ancho chile 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. 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(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