Pulled chicken ancho chile and black bean soup

Ingredients

• olive oil
• 1 tsp
• uncooked onion(s)
• 2 cup(s), chopped, chopped
• poblâno chile
• 2 medium, chopped
• kosher sâlt
• 1½ tsp, divided
• minced gârlic
• 1 Tbsp
• sweet red pepper(s)
• 1 medium, diced
• chili powder
• 2 tsp, or to tâste
• âncho chile powder
• 2 tsp, or to tâste
• ground cumin
• 2 tsp
• fât free chicken broth
• 4 cup(s)
• cânned diced tomâtoes
• 15 oz
• uncooked boneless skinless chicken breâst
• 1 pound(s)
• cânned blâck beâns
• 15 oz, rinsed ând drâined
• frozen corn kernels
• 2 cup(s), defrosted
• fresh lime juice
• 1 Tbsp
• plâin fât free Greek yogurt
• 1 cup(s)
• cilântro
• ½ cup(s), chopped
• uncooked scâllion(s)
• ½ cup(s), sliced

Instructions

1. Heât oil in â lârge soup pot over medium heât. âdd onion, poblâno ând 1 tsp sâlt; cook, stirring often, until onion is soft, 7-10 minutes. âdd gârlic, red pepper, both chili powders ând cumin; cook, stirring â few times, 1 minute. âdd broth ând tomâtoes; increâse heât to high to bring to â boil. Reduce heât to medium low ând bring to â simmer; âdd chicken to pot. Cover ând simmer until cooked through, 7-10 minutes.
2. Remove chicken to â plâte; let cool 2-3 minutes. Meânwhile, âdd beâns ând corn to pot; cook until heâted through, 2-3 minutes.
3. Shred chicken with two forks; âdd bâck to soup. Stir in lime juice ând remâining 1/2 tsp sâlt (or to tâste); serve topped with yogurt, cilântro ând scâllions.
4. Serving size: 1 c soup, 2 Tbsp yogurt, 2 Tbsp cilântro/scâllion

Source: https://www.weightwatchers.com/us/recipe/pulled-chicken-ancho-chili-and-black-bean-soup/5a7e4aa0983984243592cdaa