Chipotle Chicken and Tomato Soup

[jglass]

Chipotle Chicken and Tomato Soup

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.

[Cook Chatty Cathy]

This sounds fabulous Janie I am most def. going to be giving it a try! I will let you know how I like it! Thanks for sharing with us

[jglass]

I found a few new ones this morning that sounded good to me so I thought I would share them. You are very welcome.