Chipotle Chicken and Tomato Soup

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 28%
  • Fat: 10g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 28.9g
  • Carbohydrate: 30.4g
  • Fiber: 7.5g
  • Cholesterol: 58mg
  • Iron: 3.1mg
  • Sodium: 741mg
  • Calcium: 120mg

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

  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.
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