Chipotle Chicken Soup

Chipotle Chicken Soup

Chipotle Chicken Soup


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


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.

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