SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP

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Spicy Chipotle Black Bean, Chicken and Tomato Soup image

This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!

Provided by TexasToast R

Categories     Black Beans

Time 17m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 8

1/2 teaspoon ground cumin
1 (15 1/2 ounce) can black beans, rinsed and drained (or about 2 cups)
1 (14 1/2 ounce) can stewed tomatoes
2 cups chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breasts (about 1/2 pound)
1 teaspoon extra virgin olive oil
sour cream, fresh chopped cilantro

Steps:

  • 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 heated thoroughly.
  • Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.

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