The perfect, hearty soup for a chilly fall day, this chicken, ancho and black bean combo is a huge hit with the whole crowd. Quick and easy to make, it's awesome any night of the week.
- 1 tsp olive oil
- 2 cups chopped onion
- 2 poblano peppers chopped
- 2 tsp kosher salt divided
- 1 TB minced garlic
- 1 diced red pepper
- 4 tsp chili powder
- 2 tsp cumin
- 2 tsp ancho chili powder
- 4 cups fat free chicken broth
- 15 oz can diced tomato
- 1 lb boneless skinless chicken breasts
- 1 15 oz can black beans rinsed and drained
- 2 cups frozen corn defrosted
- 1 TB lime juice
- 1 cup non fat Greek yogurt
- ½ cup chopped cilantro
- ½ cup sliced scallions
Heat olive oil in a large soup pot over medium heat. Add onion, poblano, and 1 tsp salt. Cook for 7-10 minutes, stirring often, until onion is soft.
Add garlic, red pepper, chili powders, and cumin and cook for 1 minute. Add chicken broth and canned diced tomato. Increase heat to high to bring to a boil. Reduce to a simmer and add chicken breasts.
Cover and cook for 7-10 minutes or until cooked through. Remove chicken to a plate and let cool for 2-3 minutes. Add beans and corn to soup and cook to heat through.
Shred chicken with two forks and add back to soup. Stir in lime juice and remaining salt. Serve topped with yogurt, cilantro, and scallions.