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Phase: 1
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 extra virgin olive oil
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
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.
Submitted By: Kaki
Added: 11/16/2009
Comments: A chipotle chile (canned smoked jalapeņo pepper) adds smoky heat to this soup. If you want to tame the spice, substitute 1/2 teaspoon smoked paprika for the chile.
From Cooking Light
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