Chipotle Chicken and Tomato Soup
chicken breast, beans, tomatoes, broth, sauce, cilantro
Ingredients
1/2 teaspoon ground cumin 1 (15.5-ounce) can navy beans, rinsed and drained 1 (14.5-ounce) can no-salt-added stewed tomatoes 1 (14-ounce) can fat-free, less-sodium chicken broth 1 chipotle chile, canned in adobo sauce, finely chopped 2 cups chopped cooked chicken breast (about 1/2 pound) 1 tablespoon extravirgin olive oil 1/2 cup reduced-fat sour cream 1/4 cup chopped fresh cilantro
Directions for Chipotle Chicken and Tomato Soup Recipe
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 1 1/4 cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.
Read the full directions on MyRecipes.com
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