Spicy Barbecue Chicken Soup

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.