Pulled Chicken Chile & Black Bean Soup

4-6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This showed up on my Weight Watchers page today and I had most of the ingredients. So this is my tweaked version!"

Original recipe yields 4-6 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

Add garlic, both chili powders and cumin; mix well and cook for 1 minute.

Step 3

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.

Step 4

Cover and simmer until cooked through, 10-15 minutes (or longer)!

Step 5

Remove chicken to a plate; let cool 2-3 minutes.

Step 6

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.

Step 7

(Low fat sour cream can be used instead of yogurt.)

Tips & Variations


No special items needed.

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