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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

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