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Gary´s Cookbook

Cookbook

Chipotle Chicken and Tomato Soup

Soups

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Ingredient list

½ tsp. ground cumin 1 (15.5-oz.) can navy beans, rinsed and drained 1 (14.5-oz.) can stewed tomatoes 1 (14-oz.) can chicken broth 1 chipotle chile, canned in adobo sauce, finely chopped 2 cups chopped cooked chicken breast (about 2 breasts) 1 Tbs. extra-virgin olive oil ½ cup sour cream ¼ cup chopped fresh cilantro or parsley

Preparation

- Combine cumin, navy beans, tomatoes, broth, and chipotle chile 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 ¼ cups soup in each of 4 bowls. Top each serving with 2 Tbs. sour cream and 1 Tbs. cilantro. Yield: 4 servings.

Recipe detail

  •  
  • Country Region
  • Cost
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    1
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
  • Read
    1605

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