Hearty Chipotle Chicken Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. Ingredients:
1 large onion, chopped |
1 tablespoon canola oil |
4 garlic cloves, minced |
4 cups reduced-sodium chicken broth |
2 cans (15 ounces each) pinto beans, rinsed and drained |
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained |
3 cups frozen corn |
2 chipotle peppers in adobo sauce, seeded and minced |
2 teaspoons adobo sauce |
1 teaspoon ground cumin |
1/4 teaspoon pepper |
2 cups cubed cooked chicken breast |
1/2 cup fat-free sour cream |
1/4 cup minced fresh cilantro |
Directions:
1. In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro. Yield: 8 servings (3-1/4 quarts).
|
|