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A chipotle chile
adds smoky heat to this soup...
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½
tsp |
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ground cumin |
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One
15.5-ounce |
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can
navy beans, rinsed and drained |
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One
14.5-ounce |
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can
no-salt-added stewed tomatoes |
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One
14-ounce |
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can
fat-free, less-sodium chicken broth |
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1
whole |
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chipotle chile, canned in adobo sauce,
finely chopped |
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2
cups |
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chopped cooked chicken breast (about ½
pound) |
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1
Tbs |
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extra virgin olive oil |
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½
cup |
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reduced-fat sour cream |
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¼
cup |
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chopped fresh cilantro |
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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. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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346.98 |
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Calories From Fat (26%) |
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89.81 |
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% Daily Value |
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Total Fat
10.00g |
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15% |
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Saturated Fat 3.31g |
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17% |
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Cholesterol
70.04mg |
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23% |
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Sodium
1228.78mg |
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51% |
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Potassium
847.80mg |
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24% |
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Carbohydrates
32.34g |
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11% |
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Dietary Fiber 6.90g |
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28% |
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Sugar 5.62g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
25.44g |
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Protein
32.77g |
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66% |
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Cooking Tips |
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*If you want to tame
the spice, substitute 1/2 teaspoon smoked paprika for
the chipotle chile. For those who enjoy more spice, add
a bit of the adobo sauce from the can. |
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*Add extra tomatoes
or extra beans for a heartier soup. |
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Recipe Source |
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Cooking Light |