Easy Ancho Chicken and Black Bean Chili
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
Adjust Servings
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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