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Chipotle Chicken Soup
by amy s
serves: 8
  hearthy well balanced soup
Ingredients:
  1 lg   onion, chopped
  1 tbls   canola oil
  4 cloves   garlic, minced
  4 cups   reduced-sodium chicken broth
  2 cans   pinto beans, rinsed and drained
  2 cans   fire-roassted diced tomatoes, undrained
  3 cups   frozen corn
  2   chipotle peppers in adobo sauce, seeded and minced
  2 tsp   adobo sauce
  1 tsp   ground cumin
  1/4 tsp   pepper
  2 cups   cooked chicken
  1/2 cup   fat-free sour cream
  1/4 cup   mined fresh cilantro
Directions:
  In a dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute more. Add broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil and reduce heat; simmer uncovered for 20 minutes.



Stir in chicken; heat through. Garnish with sour cream and sprinkle with cilantro

1 2/3 cups with 1 tbsl sour cream equals 287 calories and 4 grams of fat