HEARTY CHIPOTLE CHICKEN SOUP RECIPE

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HEARTY CHIPOTLE CHICKEN SOUP RECIPE image

Categories     Soup/Stew

Yield 8

Number Of Ingredients 14

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

Steps:

  • 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.

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