Ingredients:

• 1 tsp olive oil
• 2 cups uncooked onions, chopped
• 2 medium poblano chile, chopped
• 1½ tsp kosher salt, divided
• 1 tbsp minced garlic
• 1 medium sweet red pepper, diced
• 2 tsp Chili powder, or to taste
• 2 tsp ancho chile powder, or to taste
• 2 tsp ground cumin
• 4 cups fat-free chicken broth
• 15 oz canned diced tomatoes
• 1 lb uncooked boneless skinless chicken breast
• 15 oz canned black beans, rinsed and drained
• 2 cups frozen corn kernels, defrosted
• 1 tbsp fresh lime juice
• 1 cup plain fat-free Greek yogurt
• ½ cup cilantro, chopped
• ½ cup uncooked scallions, sliced

Instructions

1. 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 to 10 minutes. Add garlic, red pepper, both chili powders, and cumin; cook, stirring a few times, for 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 to 10 minutes.
2. Remove chicken to a plate; let cool for 2 to 3 minutes. Meanwhile, add beans and corn to the pot; cook until heated through, 2 to 3 minutes.
3. Shred chicken with two forks; add back to the soup. Stir in lime juice and remaining 1/2 tsp salt (or to taste); serve topped with yogurt, cilantro, and scallions.
4. Serving Size: 1 cup soup, 2 tbsp yogurt, and 2 tbsp cilantro/scallion.