Chipotle Chicken And Tomato Soup

• 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

1. 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.

ground cumin, navy beans, salt, chicken broth, chile, chicken, extravirgin olive oil, sour cream, fresh cilantro

Taken from www.myrecipes.com/recipe/chipotle-chicken-tomato-soup (may not work)