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Spicy Chicken Soup

3 Nov

Baked tortilla chips and a garden salad are excellent accompaniments for this soup.

Yield: 4 servings (serving size: 2 cups)

Ingredients

  • 1  (7-ounce) can chipotle chiles in adobo sauce
  • 1  teaspoon  olive oil
  • 1  cup  chopped green bell pepper
  • 1/2  cup  chopped green onions
  • 1  tablespoon  bottled minced garlic
  • 1  teaspoon  ground cumin
  • 2  cups  chopped cooked chicken breast strips (such as Louis Rich; about 12 ounces)
  • 2  (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1  (14 1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte)
  • 1  (11-ounce) can whole-kernel corn with sweet peppers, drained

Preparation

Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.


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