Spicy Chicken-Chipotle Soup

Just one chipotle chile (smoked jalapeño peppers, usually canned in adobo sauce) adds smoky heat to this rich soup. To tame the spice, substitute a ½ teaspoon smoked paprika for the chile – to crank up the spice, add in adobo sauce. Navy beans add to the protein punch.

NUTRITIONAL INFORMATION:
Calories: 325
Fat: 10g
Saturated fat: 3.6g
Monounsaturated fat: 4.4g
Polyunsaturated fat: 1.1g
Protein: 28.9g
Carbohydrate: 30.4g
Fiber: 7.5g
Cholesterol: 58mg
Iron: 3.1mg
Sodium: 741mg
Calcium: 120mg



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Ingredients

• ½ 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 ½ pound)
• 1 tablespoon extra virgin olive oil
• ½ cup reduced-fat sour cream
• ¼ cup chopped fresh cilantro 



PREPARATION
Prep Time: 15 minutes


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.
To serve: Place 1¼ cups of soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.

4 servings of 1¼ cups each







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