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Hearty Chipotle Chicken Soup

Total Time

Prep: 15 min. Cook: 30 min.

Makes

8 servings (3-1/4 quarts)

Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. —Sonali Ruder, New York, New York

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

Directions

  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.

Nutrition Facts

1-2/3 cups with 1 tablespoon sour cream : 287 calories, 4g fat (1g saturated fat), 29mg cholesterol, 790mg sodium, 42g carbohydrate (8g sugars, 7g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

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