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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pulled Chicken Ancho Chili and Black Bean Soup Recipe

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This recipe for Pulled Chicken Ancho Chili and Black Bean Soup is from Malisa's Recipe Collections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. olive oil
2 cups chopped uncooked onion
2 medium poblano chile chopped
1 ½ tsp. kosher salt divided
1 Tbsp. minced garlic
1 medium sweet red pepper diced
2 tsp. chili powder or to taste
2 tsp. ground cumin
4 cups fat free chicken broth
15 oz. can diced tomatoes
1 pound uncooked boneless skinless chicken breast
15 oz. can black beans rinsed and drained
2 cups frozen corn
1 Tbsp. fresh lime juice
1 cup fat free plain Greek yogurt
1 cup chopped cilantro
½ cup uncooked scallions sliced
Directions:
Directions:
Heat oil in 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 for 1 minute. Add broth and tomatoes. Increase heat to high and 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. Remove chicken to a plate and let cool. Meanwhile add beans and corn to pot and cook unheated 2-3 minutes. Shred chicken with two forks and add back to soup. Stir in lime juice and remaining ½ tsp salt to taste. Serve topped with yogurt, cilantro and scallions. Serving size 1 cup 2 Tbsp. yogurt 2 Tbsp. cilantro/scallion.
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
2 points

 

 

 

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