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Chipotle Chile Pepper & Chicken Soup

October 15, 2009

 

  1. 1 tbsp. olive oil
  2. 1 cup finely chopped onion
  3. 4 cloves garlic, minced
  4. 12 oz. skinless boneless chicken breast halves, cut into bite-sized pieces
  5. 1 14 oz. can chicken broth
  6. 2 tsp. chopped canned chipotle peppers in adobo sauce
  7. 1/2 tsp. sugar
  8. 1/4 tsp. salt
  9. 1 14 1/2 oz. can diced tomatoes, undrained
  10. 1/4 cup snipped fresh cilantro

Heat oil in large sauce pan. Add onion & garlic, cook over medium high heat until tender, about 4 minutes. Add chicken. Cook for 2 minutes more. Stir in broth, chipotle peppers, sugar and salt. Bring to boil; reduce heat. Simmer, uncovered, for 15 minutes. Remove from saucepan from heat; stir in tomatoes and cilantro. 233 cal. 7 g total fat, 67 mg chol, 823 mg sodium, 13 g carbo, 3 g fiber, 29 g pro 3 servings

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