I was looking for something quick and tasty to make for dinner last night, and saw this on myrecipes.com. Looked simple, I had the ingredients so I tried it.
This was one of the tastiest meals we've had in a while! I like a lot of heat in my spicy food, and this was hot, but not too hot. It is the chipotle chile (canned smoked jalapeño pepper) that adds smoky heat to this soup. If you want to tame the spice, substitute 1/2 teaspoon smoked paprika for the chile. I also thought that it was a lot more like chili than soup, but whatever... it tasted really good!
1/2 teaspoon ground cumin (I substituted 1 tablespoon of Bobby Flay's 16 Spice Mix leftover from this dinner)
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 red bell pepper, diced
1 medium onion, diced
1 cup frozen or fresh corn
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
Combine first 8 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.
(recipe adapted from Cooking Light)
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