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Ancho Chicken and Black Bean Soup

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.

Servings: 8 servings
Calories: 227 kcal
  • 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
  1. 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. 

  2. 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. 

  3. 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. 

  4. Shred chicken with two forks and add back to soup. Stir in lime juice and remaining salt. Serve topped with yogurt, cilantro, and scallions.

Nutrition Facts
Ancho Chicken and Black Bean Soup
Amount Per Serving
Calories 227 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 37mg 12%
Sodium 1452mg 61%
Potassium 884mg 25%
Total Carbohydrates 30g 10%
Dietary Fiber 7g 28%
Sugars 5g
Protein 21g 42%
Vitamin A 26.8%
Vitamin C 70.7%
Calcium 10.2%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

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