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Marsha tbay

Chipotle Chicken and Tomato Soup

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Joined: Feb 25, 2006

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Posted to Thread #16784 at 7:08 pm on Nov 10, 2009

I made this delicious soup today�.here�s what I did differently, somewhat based on reviews�.one of the most delicious soups I�ve had lately.


The recipe says to mash some of the white beans�.I love those white beans, so I ended up opening a second can. The soup was too spicy for me so adding another can of beans, having a little more chicken than it called for and I added some corn like one of the reviewers suggested, worked magic. I added a little more chicken broth. As suggested to serve, I topped it with a tbsp of sour cream and crumbled blue corn chips.

Adding the corn, more beans and the blue corn chips made all the difference, so many flavors, it was delicious and not too spicy.

I didn�t have to use any oil.

A chipotle chile (canned smoked jalape�o pepper) adds smoky heat to this soup. If you want to tame the spice, substitute 1/2 teaspoon smoked paprika for the chile.

Chipotle Chicken & Tomato Soup

Yield: 4 servings

Ingredients

1/2 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 1/2 pound)
1 tablespoon extravirgin olive oil
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Preparation

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.

Nancy Hughes, Cooking Light, NOVEMBER 2006
My tweaks...I cooked about 1 1/2 cups of Rio Zape beans from Rancho Gordo and used them in the soup, plus added about a cup of the bean broth. Also, threw in 2 Hatch Chiles from my freezer, chopped, up. I sauteed 1 small onion with lots of chopped garlic in grapeseed oil first, then proceeded with the recipe.

Link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1545715&iid=edit-dt-111009


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