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Chipotle Chicken and Tomato Soup

Chipotle Chicken and Tomato Soup

Lee Harrelson

Yield

4 servings

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.

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

Nutrition 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

How to Make It

  1. 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.

    Seeding Tomatoes