- The Washington Times - Tuesday, January 4, 2005

This is a comfortable soup to slurp down for lunch — or any chicken-soup moment of need.

Beyond the usual gratification of the old favorite, this streamlined version offers the benefit of being fast to make and has warm seasoning and a low fat content.

Don’t be misled by the “soup” label: The recipe includes enough protein and substance to make it a meal-strength dish. Serving suggestion: Baked tortilla chips and a garden salad would be excellent accompaniments to round out the meal.

The spicy soup is from “The Best of Cooking Light: Quick and Easy Around the Clock,” a selection of 115 recipes for breakfast, lunch and dinner from Cooking Light magazine.

Spicy chicken soup

1 teaspoon olive oil

1 cup chopped green bell pepper

½ cup chopped green onions

1 tablespoon bottled minced garlic

1 teaspoon ground cumin

2 cups chopped skinless, boneless rotisserie chicken breast

1 tablespoon minced canned chipotle chilies in adobo sauce

2 14-ounce cans fat-free, less-sodium chicken broth

14½-ounce can diced tomatoes and green chilies, undrained

11-ounce can whole-kernel corn with sweet peppers, drained

Heat oil in a large saucepan over medium-high heat.

Add bell pepper, onions, garlic and cumin; saute 4 minutes or until vegetables are tender.

Stir in chicken, chipotle, broth, tomatoes and corn. Bring to a boil, reduce heat, and simmer 10 minutes.

Makes 4 servings.




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