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Chipotle Chicken and Tomato Soup


    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 1/2 pound)
    1 tablespoon extravirgin olive oil
    1/2 cup reduced-fat sour cream
    1/4 cup chopped fresh cilantro


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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