Chipotle Chicken and Tomato Soup

A chipotle chile (canned smoked jalapeño pepper) adds smoky heat to this soup. If you want to tame the spice, substitute 1/2 teaspoon smoked paprika for the chile.

Yield: 4 servings

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

Preparation

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.

Nutritional Information

Calories:

325 (28% from fat)

Fat:

10g (sat 3.6g,mono 4.4g,poly 1.1g)

Protein:

28.9g

Carbohydrate:

30.4g

Fiber:

7.5g

Cholesterol:

58mg

Iron:

3.1mg

Sodium:

741mg

Calcium:

120mg