Monday, August 20, 2012

Hearty 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.

Yield: 8 servings (3-1/4 quarts).

Prep: 15 min. Cook: 30 min.
WW PointsPlus 7

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

This recipe comes from Taste of Home

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