Ingredients
1/2 teaspoon ground cumin
1 (15.5-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced or 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 (i bought rotisserie chicken breasts already cooked)
1 tablespoon extravirgin olive oil
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
Directions
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. Place 1 1/4 cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.
3 comments:
Kira - this looks great! I could use a bowl of that now :) You could also submit this to the upcoming Chef Spotlight Dinner blogging event I'm hosting next month. We're featuring healthy chefs/cooking sites (like Cooking Light) and this recipe would be great to including in the upcoming round up. Details are in my blog's left sidebar. :)
Oooh i love all these ingredients! And I have some chipotle chilis hanging out in my fridge!
...looks like a great way to use up leftover chicken, chicken noodle soup needs to move on over :).
Post a Comment