_{Lee Harrelson}

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 extra virgin 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.

Serves 4

Borrowed from Cooking Light, November 2006