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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Chipotle Chili and Black Bean Soup Recipe

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This recipe for Chicken Chipotle Chili and Black Bean Soup is from Our Family Cookbook , 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 c. chopped raw onions
1-2 medium poblano chili peppers, chopped (I use one)
1½ tsp. kosher salt, divided
1 Tbsp. minced garlic
1 medium sweet red pepper, diced
2 tsp. chili powder
2 tsp. chipotle (or ancho) chili powder, or to taste
2 tsp. ground cumin
4 c. chicken broth
15 oz. can diced tomatoes
1 lb uncooked boneless skinless chicken breast
15 oz can black beans, rinsed and drained
2 c. frozen corn, thawed
1 Tbsp. fresh lime juice
1 c. plain Greek yogurt
½ c. cilantro, chopped
½ c. 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 1 min, stirring a few times. Add broth and tomatoes. Increase heat to bring to a boil. Then reduce heat to simmer; add chicken to pot. Cover and simmer until cooked through, 7-10 minutes.

Remove chicken to a plate, let cool 2-3 minutes. Meanwhile, add beans and corn to pot; cook until heated through, 2-3 minutes.

Shred chicken and add back to soup. Stir in lime juice and remaining ½ tsp salt: serve topped with yogurt, cilantro and scallions.

 

 

 

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