Chicken Ancho Chile and Black Bean Soup Recipe

4      Reviews by:    Lucy Alexander   Pulled Chicken Ancho Chile and Black Bean Soup Recipe uses onions, poblano pepper, garlic, bell pepper, chili powder, ancho chili powder, cumin, broth, tomatoes, chicken breast, black beans, and corn in making this delicious chicken soup recipe. Food Category:    Soup Cuisine Origin:    Southwestern    Servings:8 Nutrition facts:205 calories7.4 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   30 Minutes Total Time:   58 Minutes

INGREDIENTS

• 1 tsp olive oil
• 2 cups onion, chopped
• 2 medium poblano pepper, chopped
• 1 1/2 tsp kosher salt, divided
• 1 tbsp garlic, minced
• 1 medium red bell pepper, diced
• 2 tsp chili powder, or to taste
• 2 tsp ancho chili powder, or to taste
• 2 tsp ground cumin
• 4 cups fat free chicken broth
• 15oz can diced tomatoes
• 1 lb. chicken breast, skinless, boneless
• 15oz can black beans, rinsed and drained
• 2 cups frozen corn, thawed
• 1 tbsp fresh lime juice
• 1 tbsp plain Greek yogurt
• 1/2 cup cilantro, chopped
• 1/2 cup scallions, chopped, sliced

DIRECTIONS

• 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, corn, 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. Check internal temperature to ensure at least 165°F.
• Remove chicken to a plate; let cool 2 to 3 minutes. Meanwhile, add beans to pot; cook until heated through, 2 to 3 minutes.
• 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 cup soup, 2 tbsp yogurt, and 2 tbsp cilantro/scallion.

HOME