Easy Ancho Chicken and Black Bean Chili

February 28, 2022

35 minutes

easy

8

The perfect, hearty dish 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.

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Ingredients

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	1 teaspoon olive oil
	2 cups chopped onion
	2poblano peppers chopped
	2 teaspoons kosher salt divided
	1 tablespoon minced garlic
	1 diced red pepper
	4 teaspoons chili powder
	2 teaspoons cumin
	2 teaspoons ancho chili powder
	4 cups fat free chicken broth
	1 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 tablespoons lime juice
	1 cup non fat Greek yogurt
	1/2 cup chopped cilantro
	1/2 sliced scallions

Nutritional Information

227kcal Calories

30g Carbohydrates

21g Protein

3g Fat

37mg Cholesterol

1452mg Sodium

884mg Potassium

7g Fiber

5g Sugar

1340IU Vitamin A

58.3mg Vitamin C

102mg Calcium

3.2mg Iron

Directions

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.

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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.

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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.

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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.

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