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
How to Make It
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.
i made this recipe with a bit of apprehension as i was not confident that these simple ingredients could come together so quickly to make such a delicious soup. i was wrong! it was outstanding. i used black beans instead of navy as that was what i had in the house, and i used my immersion blender instead of a potato masher to thicken up the soup. thinking i could omit the olive oil next time to make it less caloric. deeeeelish!!!!
Very good. My only alteration was a can of tomatoes with green chiles instead of the stewed tomatoes and the chipotle pepper and added a bit of dehydrated onion to the simmering soup. I also used brown rice in the bottom of each bowl to cut the spiciness a bit and crunched up corn chips for the topping along with the sour cream. I will make this again.
Yum. Doubled the recipe, but only used 1 chile - I think we could do 2 next time. I poached the chicken in the stock first, then cubed it up. I also added 3/4 cup of chopped yellow onion which I sauted in 1 tablespoon of olive oil for 5 minutes before adding everything in. Used 1 can of black beans and 1 can of pinto beans. It went together very quickly; perfect for a work night. Looking forward to leftovers for lunch tomorrow.
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