Spicy Chicken and Tomato Soup

By September 20, 2015

Submitted by Jeff S.


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 extra virgin olive oil
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

* note: dry beans cook in about 30 minutes in the Instant Pot, can be cooked ahead, or partially cooked before adding remaining ingredients.


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.

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