Chipotle Chicken and Tomato Soup

Chipotle Chicken and Tomato Soup Recipe
Lee Harrelson
Just one chipotle chile (canned smoked jalapeño pepper) adds smoky heat to this top-rated soup. If you want to tame the spice, substitute 1/2 teaspoon smoked paprika for the chile.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 325
Caloriesfromfat 28 %
Fat 10 g
Satfat 3.6 g
Monofat 4.4 g
Polyfat 1.1 g
Protein 28.9 g
Carbohydrate 30.4 g
Fiber 7.5 g
Cholesterol 58 mg
Iron 3.1 mg
Sodium 741 mg
Calcium 120 mg

Ingredients

1/2 teaspoon ground cumin
1 (15.5-ounce) can navy beans, rinsed and drained
1 (14.5-ounce) can no-salt-added stewed tomatoes
1 (14-ounce) can fat-free, less-sodium chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breast (about 1/2 pound)
1 tablespoon extravirgin olive oil
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Preparation

Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until thoroughly heated. Remove from heat; stir in oil. Place 1 1/4 cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.

Note:

Nancy Hughes,

November 2006
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