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Hearty Chipotle Chicken Soup Recipe

   
 

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     Hearty Chipotle Chicken Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

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

Instructions
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.
Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro. Yield- 8 servings (3-1/4 quarts).


Originally Submitted
1/17/2011





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