Chipotle Chicken and Tomato Soup

I was kind of looking for something new and I came across this great soup recipe on The Recipe Girl. This is a great and simple soup. I'm really starting to love fresh cilantro, so this was right up my alley. My husband even said this might have to become a regular meal for us. It has a little spice to it, but it's not too spicy. The good thing about this recipe is you can control the heat. The serving size is perfect for a small family, but it could easily be double if you have guests.

½ tsp ground cumin
One 15.5-ounce can navy beans, rinsed and drained
One 14.5-ounce can no-salt-added stewed tomatoes
One 14-ounce can fat-free, less-sodium chicken broth
1 whole chipotle chile, canned in adobo sauce, finely chopped**
2 cups chopped cooked chicken breast (about ½ pound)
1 Tbs extra virgin olive oil
½ cup reduced-fat sour cream
¼ cup chopped fresh cilantro

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 1¼ cups soup in each of four bowls. Top each serving with 2 Tablespoons sour cream and 1 Tablespoon cilantro.

Servings: 4

** I used 2 chiles and the soup just had a little heat, for me anyways. Next time I'm using 3 maybe 4. The can of chiles has at least 6 in it, so it's not like you're paying more for more heat.