Chipotle Chicken and Tomato Soup
Description
A chipotle chile adds smoky heat to this soup. If you want to take the spice, substitute 1/2 teaspoon smoked paprika for the chile.
Serves 4
Calories: 325 (28% from fat)
Fat: 10g (sat 3.6g, mono 4.4g, poly 1.1g)
Protein: 28.9g
Carbohydrates: 30.4g
Fiber: 7.5g
Cholesterol: 58mg
Iron: 3.1mg
Sodium: 741mg
Calcium: 120mg
Serves 4
Calories: 325 (28% from fat)
Fat: 10g (sat 3.6g, mono 4.4g, poly 1.1g)
Protein: 28.9g
Carbohydrates: 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 2 breasts)
1 tablespoon extravirgin olive oil
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
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 2 breasts)
1 tablespoon extravirgin olive oil
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
Instructions
Combine cumin, navy beans, tomatoes, broth, and chipotle chile 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 4 bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.
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