Chipotle Chicken and Tomato Soup

Chipotle Chicken and Tomato Soup

A chipotle chile (canned smoked jalapeño pepper) adds smoky heat to this soup. If you want to tame the spice, substitute 1/2 teaspoon smoked paprika for the chile.


Yield: 4 servings


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.


CALORIES 325 (28% from fat); FAT 10g (sat 3.6g,mono 4.4g,poly 1.1g); IRON 3.1mg; CHOLESTEROL 58mg; CALCIUM 120mg; CARBOHYDRATE 30.4g; SODIUM 741mg; PROTEIN 28.9g; FIBER 7.5g

Cooking Light, NOVEMBER 2006