Rating: 4.5 stars
51 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 6
  • 4 star values: 9
  • 5 star values: 36

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.

Nancy Hughes
Recipe by Cooking Light November 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

325 calories; calories from fat 28%; fat 10g; saturated fat 3.6g; mono fat 4.4g; poly fat 1.1g; protein 28.9g; carbohydrates 30.4g; fiber 7.5g; cholesterol 58mg; iron 3.1mg; sodium 741mg; calcium 120mg.
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