Chipotle Chicken and Tomato Soup

Chipotle Chicken and Tomato Soup
Photo by Lee Harrelson

Ingredients

  • ½ cup reduced-fat sour cream
  • 1 (15.5-ounce) can navy beans, rinsed and drained
  • ¼ cup chopped fresh cilantro
  • ½ cup reduced-fat sour cream
  • ½ teaspoon ground cumin
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon extravirgin olive oil
  • + 11 more ingredients
    • 1 chipotle chile, canned in adobo sauce, finely chopped
    • 2 cups chopped cooked chicken breast (about 1/2 pound)
    • 1 chipotle chile, canned in adobo sauce, finely chopped
    • ¼ cup chopped fresh cilantro
    • 1 (14.5-ounce) can no-salt-added stewed tomatoes
    • 2 cups chopped cooked chicken breast (about 1/2 pound)
    • 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
    • ½ teaspoon ground cumin
    • 1 (14-ounce) can fat-free, less-sodium chicken broth

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 bow...

View full recipe at My Recipes

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