Chipotle Tomato Chicken Soup
1 large onion, finely chopped
In a Dutch oven, cook the onion and garlic in hot oil over medium high heat for about 4 minutes or until onion is translucent. Add the chicken; cook for 2 minutes. Stir in chicken broth, chipotle chilies, sugar and salt.
Bring to a boil, and reduce heat. Simmer, uncovered for 15 minutes. Remove from heat and stir int he tomatoes and cilantro.
Per Serving: 240 Calories; 7g Fat (27.3% calories from fat); 1g Saturated Fat; 31g Protein; 12g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 694mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.
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