Pulled Chicken Chile & Black Bean Soup
June 20, 2019
"This showed up on my Weight Watchers page today and I had most of the ingredients. So this is my tweaked version!"
- Serving Size: 1 (988 g)
- Calories 696.9
- Total Fat - 7.1 g
- Saturated Fat - 1.5 g
- Cholesterol - 291.3 mg
- Sodium - 1029.8 mg
- Total Carbohydrate - 109.6 g
- Dietary Fiber - 25.7 g
- Sugars - 13.9 g
- Protein - 55.5 g
- Calcium - 272 mg
- Iron - 11.1 mg
- Vitamin C - 131.8 mg
- Thiamin - 1.2 mg
Heat oil in a large soup pot over medium heat. Add onion, peppers and 1 tsp salt; cook, stirring often, until onion is soft, 7-10 minutes.
Add garlic, both chili powders and cumin; mix well and cook for 1 minute.
Add water, bouillon powder and tomatoes; increase heat to high and bring to a boil. Reduce heat to medium low and bring to a simmer; add chicken, beans and corn to pot.
Cover and simmer until cooked through, 10-15 minutes (or longer)!
Remove chicken to a plate; let cool 2-3 minutes.
Shred chicken with two forks; add back to soup. Stir in lime juice and remaining 1/2 tsp salt (or to taste); serve topped with yogurt, cilantro and scallions.
(Low fat sour cream can be used instead of yogurt.)
Tips & Variations
No special items needed.