Easy Ancho Chicken and Black Bean Chili

35 minutes



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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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


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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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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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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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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