Try this Pulled Chicken Ancho Chile and Black Bean Soup recipe, or contribute your own.
Suggest a better description1. Heat oil in a large soup pot over medium heat. Add onion, poblano and 1tsp salt; cook, stirring often, until onion is soft, 7-10 minutes. Add garlic, red pepper, both chili powders and cumin; cook, stirring a few times, 1 minute. Add broth and tomatoes; increase heat to high to bring to a boil. Reduce heat to medium and bring to a simmer; add chicken to pot. Cover and simmer until chicken is cooked through.
2. Remove chicken; add to bowl of stand mixer. Meanwhile add beans and corn to pot; cook until heated through.
3. Mix chicken breasts on low until shredded; add shredded chicken back to pot with soup. Stir in lime juice and remaining 1/2 tsp salt (or to taste).
Serve topped with a dollop of fat free greek yogurt and shredded cheese if you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 212 | ||
Calories from Fat: 27 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 33.7mg | 10 % | |
Sodium 783.1mg | 27 % | |
Potassium 759.1mg | 20 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 17.4g | ||
Protein 23.4g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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