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Chipotle Chicken Soup by amy s serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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

Categories:

Fall/Winter
Low Calorie
Low Sodium
Main Dishes
Soups