Chipotle Chicken and Tomato Soup

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Ready In: 35 Minutes

Servings: 4

From Cooking Light November 2006

Ingredients:

1/2 teaspoon ground cumin

1 (15 1/2 ounce) can navy beans, rinsed and drained

1 (14 1/2 ounce) can no-salt-added stewed tomatoes

1 (14 ounce) can reduced-sodium fat-free chicken broth

1 canned chipotle chile in adobo, finely chopped

2 cups chopped cooked chicken breasts (about 1/2 pound)

1 tablespoon olive oil

1/2 cup reduced-fat sour cream

1/4 cup chopped fresh cilantro

Directions:

1. Combine first 5 ingredients in a large saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 10 minutes.
3. Partially mash tomatoes and beans with a potato masher.
4. Stir in chicken; cook 2 minutes or until thoroughly heated.
5. Remove from heat; stir in oil.
6. Place 1 1/4 cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.

By RecipeOfHealth.com