Chipotle Chicken and Tomato Soup

Chipotle Chicken and Tomato Soup (Adapted from CL)

1 teaspoon olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
15.5 ounce can red kidney beans, rinsed and drained
14.5 ounce can stewed tomatoes
1 3/4 cups chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups shredded cooked chicken breast
4 teaspoons extra-virgin olive oil
1/2 cup sour cream
1/4 cup chopped fresh cilantro

In a large saucepan, heat oil over medium heat - add garlic and cook until fragrant, about 30 seconds. Stir in cumin, beans, tomatoes, broth and chile. Bring to a boil, cover, reduce heat and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken and cook just until heated through, about 2 minutes.

To serve, place roughly 1 1/4 cups soup in each of four bowls. Drizzle each serving with a teaspoon of oil, 2 tablespoons sour cream and 1 tablespoon cilantro.

Makes 4 servings.

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