Chipotle Chicken Tomato Soup

By sheilaolim

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.

Lee Harrelson 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.

4.416666666666667 24 Worthy of a special occasion
Rate and Review | Read Reviews (24) Save Recipe Add to Menu Add to Shopping List .Yield: 4 servings


Video: How to Cook Chipotle Chicken and Tomato Soup .
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Nutritional Information
Amount per serving

Calories: 325
Calories from fat: 28%
Fat: 10g
Saturated fat: 3.6g
Monounsaturated fat: 4.4g
Polyunsaturated fat: 1.1g
Protein: 28.9g
Carbohydrate: 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 1/2 pound)
• 1 tablespoon extravirgin olive oil
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

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.