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Spicy Barbecue Chicken Soup

Prep time 6 mins
Cook time 16 mins
Yield 8 servings (serving size: about 1 1/2 cups soup and 1 tablespoon sour cream)

Ingredients

  • Cooking spray
  • 1 cup chopped onion (about 1 medium)
  • 2 tablespoons chili powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, minced
  • 2 cups fat-free half-and-half
  • 2 cups chopped cooked chicken
  • 1 cup spicy barbecue sauce (such as KC Masterpiece)
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium tomato soup, undiluted
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/2 cup reduced-fat sour cream

Nutrition Information

  • calories 277
  • fat 6.0 g
  • satfat 2.2 g
  • protein 17.4 g
  • carbohydrate 37.2 g
  • cholesterol 44 mg
  • iron 2.5 mg
  • sodium 987 mg
  • caloriesfromfat 19 %
  • fiber 4.6 g
  • calcium 101 mg

How to Make It

  1. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and next 5 ingredients; sauté 4 minutes or until tender, adding water, 1 tablespoon at a time, to prevent scorching, if necessary. Stir in half-and-half and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until thoroughly heated. Ladle soup into bowls; top with sour cream.

Oxmoor House Healthy Eating Collection