Chipotle Chicken and Tomato Soup


½ tsp ground cumin
One 15.5-ounce can navy beans, rinsed and drained
One 14.5-ounce can no-salt-added stewed tomatoes
One 14-ounce can fat-free, less-sodium chicken broth
1 whole chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breast (about ½ pound)
1 Tbs extra virgin olive oil
½ cup reduced-fat sour cream
¼ 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 1¼ cups soup in each of four bowls. Top each serving with 2 Tablespoons sour cream and 1 Tablespoon cilantro.

Servings: 4

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“I didn’t expect much from such simple ingredients, but this was very flavorful and filling, and we were glad that it was lowfat too! I used smoked paprika for the spice as we don’t care much for spicy things. I will definitely make this again and add a second can of beans to make it more hearty.”
-San Diego, CA

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