Pulled Chicken Ancho Chili And Black Bean Soup Recipes

PULLED CHICKEN ANCHO CHILI AND BLACK BEAN SOUP RECIPE

Pulled Chicken Ancho Chili and Black Bean Soup Recipe image

Provided by á-31592

Number Of Ingredients 18

Ingredients

1 tsp, olive oil
2 cup(s), chopped, uncooked onion(s) chopped
2 medium, poblano chile chopped
1 ½ tsp, kosher salt divided
1 Tbsp minced garlic
1 medium, sweet red pepper(s) diced
2 tsp, chili powder or to taste
2 tsp, ancho chili powder or to taste
2 tsp ground cumin
4 cup(s) fat free chicken broth
15 oz canned diced tomatoes
1 pound(s) uncooked boneless skinless chicken breast
15 oz, canned black beans rinsed and drained
2 cup(s), frozen corn kernels defrosted
1 Tbsp fresh lime juice
1 cup(s) fat-free plain Greek yogurt
½ cup(s), cilantro chopped
½ cup(s), uncooked scallion(s) sliced

Steps:

Heat oil in a large soup pot over medium heat. Add onion, poblano and 1 tsp 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 low and bring to a simmer; add chicken to pot. Cover and simmer until cooked through, 7-10 minutes. Remove chicken to a plate; let cool 2-3 minutes. Meanwhile, add beans and corn to pot; cook until heated through, 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. Serving size: 1 c soup, 2 Tbsp yogurt, 2 Tbsp cilantro/scallion

CHICKEN AND BLACK BEAN SOUP

Chicken and Black Bean Soup image

This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Ingredients

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon cornstarch
18 tortilla chips
Shredded reduced-fat Mexican cheese blend, optional

Steps:

Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

BLACK BEAN ANCHO CHILI

Black Bean Ancho Chili image

Categories Bean Beef Garlic Onion Tomato Lime Avocado Bell Pepper Jalapeño Gourmet

Yield Makes about 10 cups, serving 4 to 6

Number Of Ingredients 21

Ingredients

1 pound (about 2 1/2 cups) dried black beans, picked over and rinsed
2 medium onions, chopped
6 garlic cloves
3 tablespoons vegetable oil
1 tablespoon ground cumin
7 1/2 cups water
3 ounces (about 6) dried ancho chilies*, stemmed, seeded, and torn into pieces (wear rubber gloves)
a 28-ounce can tomatoes including the juice, puréed coarse
1 cup chicken broth
1 red bell pepper, chopped
1 teaspoon dried orégano, crumbled
1/3 cup chopped fresh coriander, or to taste
2 tablespoons fresh lime juice, or to taste
avocado salsa (recipe follows) as an accompaniment if desired
sour cream as an accompaniment if desired
For salsa
1 avocado (preferably California)
1 1/2 tablespoons fresh lime juice, or to taste
1/2 cup finely chopped red onion
1 fresh or pickled jalapeño, seeded and minced (wear rubber gloves)
*available at Hispanic markets, some specialty foods shops, and some supermarkets

Steps:

Make salsa:
Halve and peel the avocado and cut it into 1/4-inch dice. In a bowl toss the avocado with the juice, the onion, the jalapeño, and salt and pepper to taste. Makes 1 1/2 cups.
Make chili:
In a large bowl let the beans soak in enough water to cover them by 2 inches for 1 hour and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the beans and 6 cups of the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 1 hour, or until the beans are tender.
While the beans are simmering, in a small saucepan bring the remaining 1 1/2 cups water to a boil, add the chilies, and remove the pan from the heat. Let the mixture stand for 20 minutes and in a blender puree the chilies with the liquid. Add the chili puree, to the bean mixture with the tomato puree, the broth, the bell pepper, the orégano, and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 30 minutes. Stir in the coriander, the lime juice, and the remaining 2 garlic cloves, minced, and simmer the chili for 5 minutes.
The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the avocado salsa and the sour cream.

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Heat oil in a large soup pot over medium heat. Add onion, poblano and 1 tsp 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 low and bring to a simmer; add chicken to pot. Cover and simmer until cooked through, 7-10 minutes.
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