Chipotle Chicken and Tomato Soup

Name: Chipotle Chicken and Tomato Soup
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: One 15.5-ounce can navy beans, (rinsed and drained); One 15.5-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); ½ teaspoon ground cumin; 2 cups (about ½ pound) chopped cooked chicken breast; 1 tablespoon extra virgin olive oil; ½ cup sour cream; ¼ cup chopped fresh cilantro

This simple-to-make soup is both delicious and filling.

⏱️ 40 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

One 15.5-ounce can navy beans, (rinsed and drained)
One 15.5-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)
½ teaspoon ground cumin
2 cups (about ½ pound) chopped cooked chicken breast
1 tablespoon extra virgin olive oil
½ cup sour cream
¼ cup chopped fresh cilantro

Steps

Combine first 5 ingredients in a large saucepan(through cumin) and bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Partially mash the tomatoes and beans with a potato masher. Stir in the chicken; cook 2 minutes or until thoroughly heated.
Remove from heat and stir in the oil. Place 1¼ cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.