Disclosure: In any review for a product or service, products or compensation may have been provided to me to help facilitate my review. All opinions are my own and honest. I am disclosing this in accordance with FTC Guidelines. Please see “Disclose” and "Terms of Use" tabs for more information.
Vidalia onions were first grown during the Depression in the sandy soil of Toombs County, Georgia, where farmers were surprised to find they’d cultivated a variety that was sweet, not hot. Their unique taste balances the slightly hot chipotle peppers in this easy-to-make (yet company-worthy!) soup.
Makes 5 servings
Hands-On 10 min.
Total 37 min.
1 (7-oz.) can chipotle peppers in adobo sauce
1 small sweet onion, chopped
1 Tbsp. olive oil
1 (32-oz.) container reduced-sodium fat-free chicken broth
1 (16-oz.) package baby carrots
⅓ cup half-and-half
½ tsp. table salt
5 tsp. reduced-fat sour cream
Toppings: chopped fresh chives, chopped dried chile peppers
1. Remove 2 tsp. adobo sauce from can; reserve peppers and remaining sauce for another use.
2. Sauté onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Stir in broth, carrots, and 2 tsp. adobo sauce; cover, increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 15 to 20 minutes or until carrots are tender. Remove from heat, and cool 10 minutes.
3. Process carrot mixture in a blender or food processor 1 minute or until smooth, stopping to scrape down sides as needed. Return carrot mixture to Dutch oven. Stir in half-and-half and salt. Cook over low heat 2 to 4 minutes or until thoroughly heated. Ladle 1 cup of soup into each of 5 soup bowls. Top each with 1 tsp. sour cream and desired toppings.
Serving size 1 cup
CALORIES 123; FAT 5.8g (sat 2.3g, mono 2.7g,
poly 0.4g); PROTEIN 4.3g; CARB 14.3g; FIBER 3.4g; CHOL 12mg;
IRON 1.0mg; SODIUM 309mg; CALC 67mg
This recipe has been posted with permission from The Slim Down South Cookbook (Southern Living).
Speak Your Mind