Spicy Chipotle Black Bean, Chicken and Tomato Soup

This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!

• Ready In: 17 mins
• Serves: 4
• Yields: 5 cups

Ingredients

• 1⁄2 teaspoon ground cumin
• 1 (15 1/2ounce) can black beans, rinsed and drained (or about 2 cups)
• 1 (14 1/2ounce) can stewed tomatoes
• 2  cups chicken broth
• 1  chipotle chile, canned in adobo sauce, finely chopped
• 2  cups  chopped  cooked chicken breasts (about 1/2 pound)
• 1  teaspoon extra virgin olive oil

• Toppings

•  sour cream, fresh chopped cilantro

Directions

1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
2. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
3. Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.