Spicy Barbecue Chicken Soup

Yield: 8 servings (serving size: about 1 1/2 cups soup and 1 tablespoon sour cream)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 6.0g
  • Saturated fat: 2.2g
  • Protein: 17.4g
  • Carbohydrate: 37.2g
  • Cholesterol: 44mg
  • Iron: 2.5mg
  • Sodium: 987mg
  • Calories from fat: 19%
  • Fiber: 4.6g
  • Calcium: 101mg

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

Preparation

  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.
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