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Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. —Sonali Ruder, New York, New York
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1-2/3 cups with 1 tablespoon sour cream equals 287 calories, 4 g fat (1 g saturated fat), 29 mg cholesterol, 790 mg sodium, 42 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.
Originally published as Hearty Chipotle Chicken Soup in Healthy Cooking December/January 2010, p35
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Reviewed on Jan. 22, 2012 by Theresa.August
Made this last night and my husband and 19 yr. old brother LOVED it! I couldn't find chipotle peppers or adobo sauce in my grocery store so instead I added a little extra ground pepper and a few shakes of hot sauce I had on hand, and it turned out just delicious. Highly recommended!
Reviewed on Jan. 18, 2012 by Abern
LOVE this! didn't make many adjustments - used one can of tomatoes w/jalapenos and a little less adobo. Great Flavor. Definitely keeping the recipe! Good with rice too.
Reviewed on Jan. 17, 2012 by Angela0614
What a hit! This was a perfect meal on a cold evening. Easy to make.
Reviewed on Nov. 03, 2011 by sgiverson
Oh my gosh!!! So YUM-O!! I made half the recipe. I used 1 can of Costco chicken, and 1 can of sweet corn. When it was done, I put grated sharp cheddar cheese, sour cream. avocado, and Sante Fe Style Tortilla Strips on it. WOW - delish!! I will definitely make this again!! Thanks!!
Reviewed on Mar. 31, 2011 by CelticMaiden
I thought this soup was very flavorful and I loved the fresh cilantro in it. I did think it was a little too spicy before serving and added some sugar to counter it, but the sour cream helped cool down the spiciness.
Reviewed on Mar. 31, 2011 by xicota
Delicious! Quite easy to prepare. I added a cup more of the corn, and two cups more of the broth (large family). I'm not much of a chipotle fan, but with the extra ingredients the flavor was great. I did reduce the amount of cumin---just personal preference. I made this soup tonight, and the family loved it. I used rotisserie chicken from the market and this really added to the richness. This is a "keeper" recipe! Thanks!
Reviewed on Mar. 28, 2011 by Mooster270
I really liked the soup and loved the flavors! It was fast and easy to make . I added more chipotle and used parsley instead of cilantro. Will make again! :)
Reviewed on Feb. 16, 2011 by transou4
Once you get past the "spicy" of the chipotle and adobo, this does not have much flavor. I did think the taste was better the next day than the day I made it.
Reviewed on Feb. 04, 2011 by MoMc1963
We loved it! Added double the chipotle peppers cause I'm bad at following recipes, but with a little extra sour cream it was the perfect blend of smokey heat and cool. For anyone that loves heat I'd recommend it. Perfect on a cold winter night.
Reviewed on Jan. 28, 2011 by rwfpd414
I made this soup for a lunch group that I am a member of and everyone loved it! They all asked for the recipe. My teenage boys loved it also. I did make a few changes. I doubled the chicken broth and added another cup of cubed chicken breast. (it was still VERY thick). It is rather spicy, but not to much. Will be making this again.
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