Ingredients

The following ingredients have 4 Servings
  • 1 tsp Olive oil
  • 2 cup(s), chopped Uncooked onion(s)
  • 2 medium Poblano chile chopped
  • 1.5 tsp Kosher salt divided
  • 1 Tbsp Minced garlic
  • 1 medium Sweet red pepper(s) diced
  • 2 tsp Chili powder or to taste
  • 2 tsp Ancho chile powder or to taste
  • 2 tsp Ground cumin
  • 4 cup(s) Fat free chicken broth
  • 15 oz Canned diced tomatoes
  • 1 pound(s) Uncooked boneless skinless chicken breast
  • 15 oz Canned black beans rinsed and drained
  • 2 cup(s) Frozen corn kernels defrosted
  • 1 Tbsp Fresh lime juice
  • 1 cup(s) Plain fat free Greek yogurt
  • 0.5 cup(s) Cilantro chopped
  • 0.5 cup(s) Uncooked scallion(s) sliced

Instruction

  • 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 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.
  • Remove chicken to a plate; let cool 2 to 3 minutes. Meanwhile, add beans and corn 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