Chipotle Chicken Soup

We just tried this one tonight, and it was a hit. Very hearty! I got it out of one of my Healthy Cooking magazines, and even though it was healthy, it sure was tasty. You definitely want to serve it with sour cream, because it's  a little spicy. Oh, and it makes a lot, it actually serves 8, so we'll have leftovers for awhile. I modified it a bit to make it easier.
 

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1 large onion, chopped
1 Tbsp oil
4 garlic cloves, minced
4 C chicken broth
2 cans (15 oz each) pinto beans, rinsed & drained
2 cans stewed tomatoes, undrained
2 cans whole kernel corn
1 can chipotle peppers, minced
2 tsp green taco sauce
1 tsp cumin
1/4 tsp pepper
2 cubed, cooked chicken breasts
1/2 C fat free sour cream
1/4 cup minced fresh cilantro
1 lime juiced
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In a big pot, saute onion in oil until tender.
Add garlic and cook for an additional minute.
Add the broth, beans, tomatoes, corn, chipotle peppers, green sauce, cumin, & pepper.
Bring to a boil.
Reduce heat; simmer uncovered for 20 minutes.
Stir in chicken and lime juice; heat through.
Garnish with sour cream and cilantro.

Nutrition facts: 1 2/3 cups with 1 Tbsp sour cream equals 287 calories. 4 g fat, 7 g fiber, 21 g protein. 2 servings of vegetables.

Serves 8