Ingredients
- 1 teaspoon olive oil
- 2 cups onions, chopped
- 1 poblano pepper, chopped
- 2 bell peppers (red or orange peppers, chopped)
- 1 teaspoon kosher salt
- 1 tablespoon garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon chipotle powder
- 2 teaspoons cumin
- 4 cups water
- 1 tablespoon chicken bouillon powder
- 1 can (15 ounce) diced tomatoes
- 1 pound chicken breast
- 1 can (15 ounce) black beans (drained and rinsed)
- 2 cups corn (frozen)
- 1 tablespoon fresh lime juice
- 2 green onions, cleaned and chopped
- 2 tablespoons cilantro, chopped
- 1 cup fat-free Greek yogurt (plain)
How to Make
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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.
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Step 2: Add garlic, both chili powders and cumin; mix well and cook for 1 minute.
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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.
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Step 4: Cover and simmer until cooked through, 10-15 minutes (or longer)!
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Step 5: Remove chicken to a plate; let cool 2-3 minutes.
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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.
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Step 7: (Low fat sour cream can be used instead of yogurt.)
We hope you enjoy this recipe!
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